German Chocolate Ice Cream Recipes

RICHER THAN RICH GERMAN CHOCOLATE ICE CREAM

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

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.

CONTEST-WINNING GERMAN CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Place chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine sugar, cornstarch and salt. Add eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans., Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on a wire rack., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving.

GERMAN CHOCOLATE CAKE ICE CREAM

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.

GERMAN CHOCOLATE SAUCE

Steps:

• In a small saucepan, melt butter and chocolate over low heat, stirring constantly until melted.
• Stir in sugar, vanilla, salt, and milk; bring to a boil over medium heat. Cook 7 minutes, stirring constantly.
• Serve warm over ice cream or pound cake.
• Note: This sauce can be reheated in the microwave oven on Medium (50% power). The amount of time will vary with the amount of sauce being reheated.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.