Best German Chocolate Ice Cream Recipes
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, many times--everyone loves it (unless they don't like coconut).
Provided by SharonBaker
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 4h50m
Yield 10
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 49.6 g, Cholesterol 92 mg, Fat 30.4 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 14.5 g, Sodium 129.1 mg, Sugar 44.1 g
GERMAN CHOCOLATE ICE CREAM
I found this recipe years ago and have been taking it to ice cream socials ever since. But you won't want to wait for a get-together to enjoy it. The cool combination of chocolate, coconut and pecans is delicious anytime. -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 gallon.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 162 calories, Fat 9g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 62mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
GERMAN CHOCOLATE CAKE ICE CREAM
German chocolate cake lovers will flip for our chocolaty ice cream made real bits of German chocolate cake.
Provided by Cheri Liefeld
Categories Dessert
Time 6h25m
Yield 6
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat half-and-half, milk, cocoa and chocolate chips to simmering over medium heat, stirring with whisk until chocolate is melted. Remove from heat.
- In large bowl, beat egg yolks with whisk until lightened. Gradually add sugar, beating until blended. Gradually add warm milk mixture, stirring until combined. Return mixture to saucepan. Cook over low heat, stirring constantly, until mixture thickens, coats back of spoon and reaches 170°F. Remove from heat; stir in vanilla. Cool 30 minutes. Refrigerate until cold, at least 3 hours or up to 24 hours.
- Pour mixture into ice-cream freezer and freeze according to manufacturer's directions. Meanwhile, place cake pieces on cookie sheet; freeze 20 to 30 minutes.
- Stir cake pieces into ice cream; swirl in frosting. Transfer to freezer container. Cover; freeze 2 hours or until serving time.
Nutrition Facts : ServingSize 1 Serving
RICHER THAN RICH GERMAN CHOCOLATE ICE CREAM
"Coconut, toasted pecans, 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)."
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- 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.
GERMAN CHOCOLATE ICE CREAM
How to make German Chocolate Ice Cream
Provided by malinda sargent @GREEKROSE2005
Categories Ice Cream & Ices
Number Of Ingredients 10
Steps:
- Combine sugar, flour, salt and cinnamon in a 2 quart saucepan.
- Gradually add milk and cook over medium heat, stirring constantly, until thickened.
- Cook additional 2 minutes and remove from heat.
- Blend in melted chocolate.
- Blend a small amount of hot mixture into eggs; return all to pan, stirring constantly.
- Cook 1 minute (DO NOT BOIL).
- Remove from heat; add coconut.
- Cool and then blend in cream; chill.
- Stir in nuts and churn-freeze. Makes 2 quarts.
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