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German Chocolate Ice Cream
Author
:
Melissa Howell
Ingredients
For the Classic Chocolate Ice Cream
1
cup
whole milk
2
cups
heavy cream
1/2
cup
granulated sugar
8
ounces
bitter-sweet or semi-sweet chocolate
broken in pieces (slightly more than a cup of chocolate chips)
1
tsp.
pure vanilla extract
For the caramel/coconut/nut sauce
1/2
cup
caramel sauce
1/2
cup
shredded coconut
1/2
cup
chopped walnuts or pecans
Instructions
For the Classic Chocolate Ice Cream
In a blender or food processor, add the sugar and chocolate pieces and pulse to process until the chocolate is very finely chopped.
In the microwave or on the stove, heat the whole milk until just bubbling around the edges.
Add the hot milk to the chocolate and sugar in the blender and process until smooth.
Pour chocolate mixture into a medium-sized bowl and let cool completely.
Stir in the heavy cream and vanilla and chill for 30 minutes or longer.
Add to your ice cream maker and follow the manufacturer's instructions.
For the caramel/coconut/nut sauce
Mix together the caramel, coconut, and nuts.
When transferring your ice cream to your freezer container, layer the caramel/coconut/nut sauce in.
Freeze for several hours or overnight.