Ingredients

• 3 cups milk
• 1.5 cups white sugar
• 6 ounces German sweet chocolate
• 2.5 tablespoons all-purpose flour
• 0.25 teaspoons salt
• 2 large eggs , beaten
• 1.5 cups heavy cream
• 1 teaspoon vanilla extract
• 1 cup chopped pecans , toasted
• 0.5 cups shredded sweetened coconut

Instructions

1. 1 Heat milk, sugar, chocolate, flour, and salt in a saucepan over low heat; cook until chocolate melts, stirring occasionally. Stir about ½ cup hot chocolate mixture into beaten eggs, then stir into the saucepan. Increase heat to medium; continue cooking and stirring until mixture is thickened, about 5 minutes. Transfer chocolate custard to a bowl.
2. 2 Cover the bowl with plastic wrap; refrigerate until chilled, at least 2 hours. Stir in heavy cream and vanilla extract.
3. 3 Pour chilled mixture into an ice cream maker and freeze until it reaches "soft-serve" consistency according to manufacturer's instructions. Stir in pecans and coconut. Transfer 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 to overnight.

Nutrition per serving