German Chocolate Ice Cream
You can never have too many dessert recipes, so give German Chocolate Ice Cream a try. One portion of this dish contains around 3g of protein, 10g of fat, and a total of 161 calories. This recipe serves 32. For 45 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It is brought to you by Taste of Home. 29 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up coconut, pecans, half n half cream, and a few other things to make it today. A few people really liked this European dish. It is perfect for Summer. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is not so excellent. German chocolate ice cream, German Chocolate Cake Ice Cream, and German Chocolate Ice Cream Pie are very similar to this recipe.
Servings: 32
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1 cup flaked coconut
3 eggs, beaten
1/4 cups all-purpose flour
8 ounces German sweet chocolate, melted
1/4 teaspoon ground cinnamon
1 quart half-and-half cream
4 cups milk
1 cup chopped pecans
1/4 teaspoon salt
1-1/2 cups sugar
Equipment:
sauce pan
Cooking instruction summary:
Directions In a large heavy saucepan, combine the sugar, flour, cinnamon and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Stir in the remaining ingredients. Refrigerate for several hours or overnight. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove ice cream from the freezer 10 minutes before serving. Yield: 1 gallon. Originally published as German Chocolate Ice Cream in Quick CookingDecember 2000, p27 Nutritional Facts 1 serving (1/2 cup) equals 162 calories, 9 g fat (4 g saturated fat), 39 mg cholesterol, 62 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large heavy saucepan, combine the sugar, flour, cinnamon and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Stir in the remaining ingredients. Refrigerate for several hours or overnight.
2. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze.
3. Remove ice cream from the freezer 10 minutes before serving.
Nutrition Information:
covered percent of daily need
