German Chocolate Ice Cream
Yield
2 quartsPrep
20 minCook
15 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
cinnamon
|
|
| 2 | cups |
milk
|
|
| 4 | ounces |
chocolate (sweet)
melted |
* |
| 2 | large |
eggs
beaten |
|
| ½ | cup |
coconut
shredded |
*
|
| 2 | cups |
light cream (half&half)
|
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
cinnamon
|
|
| 473 | ml |
milk
|
|
| 115.6 | ml/g |
chocolate (sweet)
melted |
* |
| 2 | large |
eggs
beaten |
|
| 118 | ml |
coconut
shredded |
*
|
| 473 | ml |
light cream (half&half)
|
|
| 118 | ml |
pecans
chopped |
|
Directions
Combine sugar, flour, salt and cinnamon in a 2 quart saucepan.
Gradually add milk.
Cook over medium heat, stirring constantly, until thickened.
Cook additional 2 minutes.
Remove from heat.
Blend in melted chocolate.
Blend a small amount of hot mixture into eggs; return all to pan, stirring constantly.
Cook 1 minute (DO NOT BOIL).
Remove from heat; add coconut.
Cool.
Blend in cream; chill.
Stir in nuts.
Churn-freeze.
