I love German Chocolate cake. Love it! Coconut and chocolate go together very well according to my taste buds. This ice cream was very creamy, and I thought the caramel swirled throughout was genius. I used the caramel in a jar (ice cream topping), and it worked just perfectly. Pecans are a great addition, but they aren't part of the original recipe. I don't think I've ever had a German Chocolate cake without pecans.
Ingredients:
1 cup sugar
3 large eggs
1 cup cocoa powder
1 1/2 cups whole milk
1 cup heavy cream
1 Tablespoon vanilla extract
1/2 cup shredded coconut (sweetened or unsweetened)
1 cup pecans, chopped and toasted
1/2 cup caramel (store-bought or homemade)
Directions:
Place eggs, sugar, and cocoa in food processor. Blend until smooth.
Bring milk to a boil in a heavy saucepan. With food processor running, slowly pour hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let mixture boil, or eggs will scramble. Remove from heat and pour the hot chocolate custard through a strainer into a large clean bowl. Allow to cool slightly, then stir in cream and vanilla. Cover and refrigerate until cold (up to overnight). Stir and then add the coconut to the machine. Allow the machine to mix in the coconut. Stir in the pecans and swirl 1/2 cup caramel sauce into the finished ice cream. Be careful not to over-mix or the caramel will melt into the ice cream. Streaks of caramel should be visible.
1 cup sugar
3 large eggs
1 cup cocoa powder
1 1/2 cups whole milk
1 cup heavy cream
1 Tablespoon vanilla extract
1/2 cup shredded coconut (sweetened or unsweetened)
1 cup pecans, chopped and toasted
1/2 cup caramel (store-bought or homemade)
Directions:
Place eggs, sugar, and cocoa in food processor. Blend until smooth.
Bring milk to a boil in a heavy saucepan. With food processor running, slowly pour hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let mixture boil, or eggs will scramble. Remove from heat and pour the hot chocolate custard through a strainer into a large clean bowl. Allow to cool slightly, then stir in cream and vanilla. Cover and refrigerate until cold (up to overnight). Stir and then add the coconut to the machine. Allow the machine to mix in the coconut. Stir in the pecans and swirl 1/2 cup caramel sauce into the finished ice cream. Be careful not to over-mix or the caramel will melt into the ice cream. Streaks of caramel should be visible.
Source: adapted from Dinner and Dessert .... originally from The Ultimate Ice Cream Book by Bruce Weinstein
2 comments:
Toasting the pecans with a little salt might give it a different flavor, too. It looks delicious!
Ooooh! German chocolate ice cream is my favorite ice cream ever! Yummm
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