Richer Than Rich German Chocolate Ice Cream Best Dishes
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| Richer Than Rich German Chocolate Ice Cream |
"Coconut, toasted pecans, Baker's® sweet German chocolate, and whipping cream--enough said. To die for! I have made this many, in many instances--every body loves it (except they don't like coconut)."
Ingredients :
- three cups milk
- 6 oz. German candy chocolate
- 1 half cups white sugar
- 2 1/2 tablespoons all-motive flour
- 1/four teaspoon salt
- 2 big eggs, beaten
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- half of cup shredded sweetened coconut
- 1 cup chopped pecans, toasted
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 4H50M |
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- Heat milk, chocolate, sugar, flour, and salt in a saucepan over low warmness. Cook till the chocolate melts, stirring now and again. Stir approximately half cup of the hot chocolate mixture into the eggs, then stir the egg aggregate into the saucepan. Increase heat to medium and maintain cooking and stirring till the aggregate is thickened, about 5 mins. Pour chocolate egg combination 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 in keeping with manufacturer's directions till it reaches "gentle-serve" consistency. Stir within the coconut and pecans. Transfer ice cream to a one- or two-quart lidded plastic box; cowl surface with plastic wrap and seal. For fine outcomes, ice cream must ripen inside the freezer for at least 2 hours or in a single day.
Notes :
- The whipping cream makes this very rich. You can alternative half-and-half for the whipping cream in case you desire. It is made with German chocolate - so, it is not a "darkish" chocolate ice cream.
- To toast pecans, vicinity them in a single layer in a pan. Bake in a 350 diploma oven for 5 to10 mins. Watch closely so that they do now not burn or get too brown. This cook dinner time is based totally on pecan halves. Pecan halves will take a piece longer to toast than pecan pieces.
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