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My review
Richer Than Rich German Chocolate Ice Cream
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SharonBaker
"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)."
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Ingredients
4 h 50 m servings 477Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- The whipping cream makes this very rich. You can substitute half-and-half for the whipping cream if you wish. It is made with German chocolate - so, it is not a "dark" chocolate ice cream.
- To toast pecans, place them in a single layer in a pan. Bake in a 350 degree oven for 5 to10 minutes. Watch closely so they do not burn or get too brown. This cook time is based on pecan halves. Pecan halves will take a bit longer to toast than pecan pieces.
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Reviews
Read all reviews 2326 Ratings
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Most helpful positive review
5/14/2010
Wow! I made this exactly as the recipe is written, except that I divided it in half because I have a small quart-size ice cream maker. I toasted the coconut along with the pecans; 350 degrees ...
Most helpful critical review
3/24/2012
This was grainy and way too sweet. And that was without adding the coconut.
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5/14/2010
Wow! I made this exactly as the recipe is written, except that I divided it in half because I have a small quart-size ice cream maker. I toasted the coconut along with the pecans; 350 degrees ...
6/17/2012
Just to comment on the person who said the ice cream was grainy. Although I have not had this problem with this ice cream recipe, i did have it happen with another custard based recipe. I let t...
3/1/2011
This frozen custard turned out great with a very smooth and creamy texture. I only had 2 ounces of german chocolate, so I added some dark cocoa powder to the mixture. I used my Kitchen Aid Ice C...
8/9/2011
I agree with other reviews, this is the best! The only change I would make is cut back on the sugar a little next time. I layered it in a Tupperware with a drizzle of caramel sauce in between. ...
4/20/2011
This is a fantastic recipe. I used full fat half & half instead of whip or heavy cream and I didn't have 6 ounces of german chocolate so I used 3 1/2 ounces of milk chocolate bar and 2 1/2 ounce...
4/16/2011
I made this last night and I am having my first bowl today. This is the best ice cream reciepe I've made! It tastes like store bought! Added caramel topping, SO good.
7/10/2010
We loved this ice cream it is very rich and creamy. Thank you for the recipe!
6/1/2010
This is a great recipe! Loved the suggestion to toast both coconut and pecans together. I substituted coconut extract for the vanilla, added some caramel sundae syrup and about 1 Tbsp Godiva liq...