Ingredients
Scale
- 3 cups whole milk
- 1½ cups white sugar
- 6 oz German sweet chocolate (e.g., Baker’s brand)
- 2½ tbsp all-purpose flour
- ¼ tsp salt
- 2 large eggs (beaten)
- 1½ cups heavy cream (or half-and-half for lighter version)
- 1 tsp vanilla extract
- 1 cup chopped pecans (toasted)
- ½ cup shredded sweetened coconut
Instructions
Make the Chocolate Base
- In a medium saucepan over low heat, combine milk, sugar, German chocolate, flour, and salt. Stir frequently until the chocolate melts and mixture is smooth.
Temper the Eggs
- Slowly whisk ½ cup of the hot chocolate mixture into the beaten eggs. Then pour the tempered eggs back into the saucepan, whisking continuously.
Thicken the Custard
- Raise the heat to medium. Cook and stir for about 5 minutes, until the custard thickens slightly. Don’t boil. Remove from heat.
Chill
- Transfer the custard into a bowl, press plastic wrap directly onto the surface, and refrigerate for at least 2 hours, until completely cold.
Add Cream and Vanilla
- Stir in heavy cream and vanilla extract into the chilled custard.
Churn the Ice Cream
- Pour the mixture into your ice cream maker. Churn according to your machine’s instructions, until it reaches a soft-serve consistency.
Add Mix-Ins
- Fold in toasted pecans and coconut. Transfer to a freezer-safe container.
Freeze Until Firm
- Cover with plastic wrap and lid. Freeze for at least 2–4 hours or overnight.
Notes
| Detail | Information |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Chill Time | 2–4 hours (refrigerator) |
| Freeze Time | 2–4 hours (ice cream maker + freezer) |
| Total Time | Approx. 5–6 hours |
| Servings | 8 |
| Calories/Serving | ~340 kcal |
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American