4 oz. German Chocolate,
1 cup half-and-half
1 cup milk
1/3 cup sugar
1 tsp. Vanilla extract
½ cup sweetened flaked coconut
½ cup toasted chopped pecans
Melt the chocolate in the microwave on
MEDIUM or in the top of a double boiler.
In a medium saucepan over low heat, combine
half-and-half, milk and sugar. Cook until
bubbles form around the edge and mixture
is warm to the touch. Whisk eggs in a small
bowl and slowly add several spoonfuls of
hot milk mixture to eggs to gradually warm
them. Add eggs to saucepan and continue
to cook over low heat, stirring constantly.
Mixture will thicken slightly and reach
a temperature of 160 degrees on a candy
thermometer. Stir in warm melted chocolate
and vanilla. Place the saucepan in a bowl
of cold or ice water to cool the mixture.
Pour through a strainer into a blender,
cover and process until well combined. Chill
in the refrigerator until ready to freeze.
Pour into the ice cream maker and follow
the manufacturer's instructions for freezing.
Just before the ice cream is completely
frozen, stir in coconut and pecans. Mix
a little longer to combine ingredients.
Makes: about 1 quart