Description
Coconut, toasted pecans, Baker’s® sweet German chocolate, and whipping cream–enough said. To die for! I have made this many, many times–everyone loves it (unless they don’t like coconut).
Ingredients
- 3 cups milk
- 6 ounces German sweet chocolate
- 1 ½ cups white sugar
- 2 ½ tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 large eggs, beaten
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- ½ cup shredded sweetened coconut
- 1 cup chopped pecans, toasted
Instructions
- Heat milk
- chocolate
- sugar
- flour
- and salt in a saucepan over low heat. Cook until the chocolate melts
- stirring occasionally. Stir about 1/2 cup of the hot chocolate mixture into the eggs
- then stir the egg mixture into the saucepan. Increase heat to medium and continue cooking and stirring until the mixture is thickened
- about 5 minutes. Pour chocolate egg mixture into a bowl. Cover and refrigerate until chilled
- at least 2 hours. Stir in the heavy cream and vanilla extract.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer\’s directions until it reaches “soft-serve” consistency. Stir in the coconut and pecans. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results
- ice cream should ripen in the freezer for at least 2 hours or overnight.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 4 hrs 50 mins
Servings: 10