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German Chocolate Ice Cream

 German Chocolate Ice Cream
I found this recipe years ago and have been taking it to ice cream socials ever since. But you won't want to wait for a get-together to enjoy it. The cool combination of chocolate, coconut and pecans is delicious anytime. -Peggy Key, Grant, Alabama
32 ServingsPrep: 25 min. + chilling Process: 20 min./batch + freezing


  • 1-1/2 cups sugar
  • 1/4 cups all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 cups milk
  • 3 eggs, beaten
  • 1 quart half-and-half cream
  • 8 ounces German sweet chocolate, melted
  • 1 cup flaked coconut
  • 1 cup chopped pecans


  • In a large heavy saucepan, combine the sugar, flour, cinnamon and
  • salt. Gradually add milk and eggs; stir until smooth. Cook and stir
  • over medium-low heat until mixture is thick enough to coat a metal
  • spoon and reaches 160°, about 15 minutes. Stir in the remaining
  • ingredients. Refrigerate for several hours or overnight.
  • Fill ice cream freezer cylinder two-thirds full; freeze according to
  • manufacturer's instructions. Refrigerate remaining mixture until
  • ready to freeze. Remove ice cream from the freezer 10 minutes before
  • serving. Yield: 1 gallon.
Nutritional Facts: 1 serving (1/2 cup) equals 162 calories, 9 g fat (4 g saturated fat), 39 mg cholesterol, 62 mg sodium,

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German Chocolate Ice Cream (continued)

Nutritional Facts: 17 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.