Ingredients
Scale
- 3/4 cup granulated sugar
- 1/3 cup Dutch process cocoa powder
- 1 cup whole milk
- 2 cups heavy cream
- 8 oz bittersweet or semi-sweet chocolate
- 4 large egg yolks
- 1 cup sweetened shredded coconut (toasted)
- 1 cup pecans (toasted and finely chopped)
Instructions
- Prepare the ice cream base by whisking together sugar, cocoa powder, salt, milk, and heavy cream in a saucepan over medium-low heat. Stir until simmering.
- Temper the egg yolks by gradually adding hot liquid to them before mixing back into the saucepan. Add chopped chocolate and stir until melted.
- Heat gently until thickened, then remove from heat and stir in vanilla extract. Cool the mixture in an ice bath before chilling in the refrigerator for at least 4 hours.
- For the coconut pecan frosting, whisk together sugar, cream, egg yolks, and salt in another saucepan until thickened. Stir in butter, vanilla extract, toasted coconut, and pecans.
- Churn the chilled ice cream base in an ice cream maker according to manufacturer instructions. Fold in the coconut pecan frosting before freezing for optimal firmness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: German
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 29g
- Sodium: 60mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg