German Chocolate Ice Cream |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 32 |
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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:
1-1/2 cups sugar |
1/4 cups king arthur unbleached 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 |
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. Yield: 1 gallon.
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