Servings: 6 people
Calories: 350kcal
Cost: $15
Equipment
- Medium saucepan
- Separate mixing bowl
- Wooden spoon
- Fine-mesh sieve
- Ice cream maker
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 4 egg yolks
- 4 oz German's Sweet Chocolate or high-quality milk chocolate
- 1 teaspoon vanilla extract
- a pinch salt
- 3/4 cup chopped pecans (toasted)
- 1/2 cup sweetened shredded coconut (toasted)
- 1/2 cup caramel sauce or dulce de leche
Instructions
- Heat the cream and milk in a medium saucepan over medium heat until steaming but not boiling.
- Whisk together the egg yolks and sugar in a separate bowl until pale yellow.
- Tempering the eggs: Slowly pour about half a cup of the hot cream mixture into the eggs while whisking constantly, then pour everything back into the saucepan.
- Cook over medium-low heat, stirring constantly until thickened enough to coat the back of a spoon, about 8-10 minutes.
- Remove from heat and stir in melted chocolate, vanilla, and salt.
- Strain mixture through a fine-mesh sieve into a clean bowl, cover with plastic wrap pressed against the custard, and refrigerate for at least 4 hours or overnight.
- Pour cooled custard into an ice cream maker and churn according to the manufacturer's instructions (20-30 minutes).
- During the last 5 minutes of churning, add toasted pecans and coconut.
- Transfer half of the ice cream to a freezer-safe container, drizzle caramel sauce, add remaining ice cream and more caramel, and swirl gently.
- Cover tightly and freeze for at least 4 hours before serving.
Notes
Toast the coconut and pecans for enhanced flavors. Use high-quality chocolate for the best results. For a dairy-free version, adjust using coconut milk and thickeners.
Nutrition
Calories: 350kcal | Carbohydrates: 32g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 60mg | Potassium: 200mg | Fiber: 2g | Sugar: 22g | Vitamin A: 15IU | Calcium: 8mg | Iron: 5mg
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