For Mother’s Day almost a year ago, my sister and I got our mom an ice cream maker along with The Ultimate Ice Cream Book. My mom was pretty excited and couldn’t wait to start making homemade ice cream. A few weeks later, I asked her how the recipes were and she told me about this German Chocolate Ice Cream. I think I’ve mentioned on this blog before that my family can’t get enough of anything German chocolate, whether it be in the form of a pie or a traditional cake. But ice cream? This I had to try! I finally got a chance to make it recently, and it was every bit as good as I hoped. It was very rich and chocolaty, and the caramel was a great addition that provided similar flavors of German chocolate cake. I was surprised that it called for whole eggs instead of just the yolks, but it worked just fine. I made my own caramel using my favorite recipe from Dorie Greenspan. I did use more than the recipe called for because I think there is no such thing as too much caramel I loved the coconut in this, and I think next time I’ll add some toasted pecans. This is definitely on the top of my favorite ice creams list!
German Chocolate Ice Cream
Source: The Ultimate Ice Cream Book by Bruce Weinstein
1 cup sugar
3 large eggs
1 cup cocoa powder
1 ½ cups milk
1 cup heavy cream
1 tablespoon vanilla
½ cup shredded coconut (sweetened or unsweetened)
½ cup caramel, store-bought or homemade
Place eggs, sugar, and cocoa in food processor. Blend until smooth.
Bring milk to a boil in a heavy saucepan. With food processor running, slowly pour hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour entire mixture back into pan and place over low heat. Stir constantly with a whisk or wooden spoon until custard thickens slightly. Be careful not to let mixture boil, or eggs will scramble. Remove from heat and pour the hot chocolate custard through a strainer into a large clean bowl. Allow to cool slightly, then stir in cream and vanilla. Cover and refrigerate until cold (up to overnight). Stir and then add ½ cup coconut to the machine. Allow the machine to mix in the coconut. Swirl ½ cup caramel sauce into finished ice cream. Take care not to overmix or the caramel will melt into the ice cream (if using homemade caramel, make sure the caramel is completely cool before adding to the ice cream). Streaks of caramel should be visible.
Source: Baking: From My Home to Yours by Dorie Greenspan
2 cups sugar
½ cup water
1 ½ tablespoons light corn syrup
2/3 cup heavy cream
2 tablespoons unsalted butter, at room temperature
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber., 5-10 minutes. Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Stir in pecans, cool for 3 to 5 minutes, and pour over cheesecake.