German Chocolate Ice Cream
TOTAL TIME: Prep: 25 min. + chilling Process: 20 min./batch + freezing
YIELD: 1 gallon.
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
Ingredients
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1-1/2 cups sugar
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1/4 cups all-purpose flour
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1/4 teaspoon ground cinnamon
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1/4 teaspoon salt
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4 cups milk
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3 eggs, beaten
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1 quart half-and-half cream
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8 ounces German sweet chocolate, melted
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1 cup sweetened shredded coconut
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1 cup chopped pecans
Directions
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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.
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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.
Nutrition Facts
1/2 cup: 162 calories, 9g fat (4g saturated fat), 39mg cholesterol, 62mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 3g protein.
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