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German Chocolate Ice Cream

This recipe is made in several steps. Toast the coconut. Make the coconut pecan frosting. Make and freeze the chocolate ice cream. Then combine them in alternating layers in a container.
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Servings: 5 cups
Ingredients Instructions Notes

Ingredients
  

Toasted Coconut
  • 2/3 cup Shredded sweetened coconut (=48 g)
Coconut Pecan Frosting
  • 2 Egg yolks
  • ½ cup Sugar (=96 g)
  • ½ cup Evaporated milk (=118 g)
  • ¼ cup Butter (=56 g)
  • ½ tsp Vanilla (=2.1 g)
  • ½ cup Pecans, chopped (=50 g)
Chocolate Flavor
  • ½ cup + 1 tsp King Arthur Bensdorp Dutch Process Cocoa OR Hershey’s Special Dark (=51 g)
  • 2 tsp Vanilla (=8.7 g)
  • 2 Tbsp Sugar (=30 g)
Ice Cream Base Mix
  • 1 cup Whole milk (=240 g)
  • 2 Whole pasteurized eggs (Large eggs)
  • 3/4 cup Sugar (=144 g)
  • Dash Salt
  • 2 cups Heavy whipping cream (=444 g, add later)

Instructions
 

Toasted Coconut
  1. Pre-heat oven to 300 F. Spread coconut on parchment paper on cookie sheet. Put in oven for 10 minutes or until light golden brown. Stir occasionally.
Coconut Pecan Frosting
  1. Combine egg yolks, sugar, evaporated milk, butter, and vanilla in a saucepan.
  2. Cook and stir over medium heat until thickened, 12 to 15 minutes. NOTE: When it boils, remove from heat or it will separate and be nasty!
  3. Add toasted coconut and pecans, mix thoroughly, chill.
Chocolate Flavor
  1. Measure Chocolate Flavor ingredients
Ice Cream Base Mix
  1. Put base mix ingredients except whipping cream into blender. Add Chocolate Flavor ingredients. Blend on High for 1 minute.
  2. Add whipping cream. Blend on Medium setting for 30 seconds.
  3. Freeze in ice cream machine.
Combine
  1. After chocolate ice cream is frozen, pour it and the coconut pecan frosting in alternating layers into a container and swirl slightly.

Notes

This also makes a delicious ice cream cake roll if you layer a sheet chocolate cake, frosting, chocolate ice cream, roll it up, cover the rolled up cake with more frosting, and freeze it solid.