Richer Than Rich German Chocolate Ice Cream16 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 4 hr 50 min
“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).” - by SharonBaker
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 477 cal
- 30.4 g
- 49.6 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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 for ab..." See moreout 10 minutes - watch them closely and stir them often. I used the cookie pieces style of pecans because I like how small they are. I did a 24 hour chill in the fridge, mixed it up one night, made it the next night and this made it REALLY smooth and creamy. I'm sure if you mixed it up in the morning and made it that night it would be fine, but it does need to cool down quite a bit to keep the ice crystals from forming and also to help it get really frozen. I guess you could consider that a drawback since you can't decide to make this and have ice cream 40 minutes later, like you could with no cook recipes. But, trust me, it is WELL WORTH the wait. My husband said it's the best ice cream he's ever had and then ate enough to prove it. I've already hidden a small bowl of it behind the frozen peas in the freezer to make sure I get more than one bowl! Every ice cream maker is different, of course, but it came out of mine like a real thick soft serve style and after being in the freezer over night, it's hardened up nicely, but still scoopable. Definitely a keeper! I didn't have any caramel sauce, but I think this would put it over the top. I'll be trying that next time."
House of Aqua
"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 Cream A..." See morettachment and for your information this recipe will fill the canister to full capacity. I had a little bit of ice cream coming out of the top as it was churning. I will absolutely be making this recipe again!"
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