German Chocolate Ice Cream

Directions

1. 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.
2. 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.