Ingredients
Equipment
Method
- In a medium saucepan, whisk together the heavy cream, whole milk, and granulated sugar over medium heat. Heat the mixture until it is steaming and small bubbles form around the edges, but do not let it boil. Remove the saucepan from the heat.2 cups Heavy cream, 1 1/2 cups Whole milk, 3/4 cup Granulated sugar
- In a separate bowl, whisk the egg yolks until they are pale yellow and slightly thickened. Gradually ladle about a cup of the warm cream mixture into the egg yolks, whisking constantly. This process, called tempering, gently heats the yolks without scrambling them.6 Large egg yolks
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the custard thickens enough to coat the back of the spoon (about 5–8 minutes). Do not let the custard boil, or it will curdle.
- Remove the custard from the heat and stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any potential lumps. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This chilling step is crucial for proper ice cream texture.1 teaspoon Vanilla extract
- While the custard chills, prepare the German chocolate components. In a medium bowl, combine the finely chopped pecans, shredded sweetened coconut, and packed light brown sugar. Set aside.1 cup Finely chopped pecans, 1 cup Shredded sweetened coconut, 1/2 cup Packed light brown sugar
- In a small heatproof bowl, place the finely chopped semi-sweet or bittersweet chocolate. In a small saucepan, heat the evaporated milk and melted butter over medium heat until just simmering. Pour the hot evaporated milk and butter mixture over the chopped chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy. Stir in the teaspoon of salt.4 ounces Semi-sweet or bittersweet chocolate, finely chopped, 1/4 cup Evaporated milk, 1/4 cup Unsalted butter, melted, 1 teaspoon Salt
- Once the custard base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- During the last few minutes of churning, or as the ice cream is firming up in a bowl, gently fold in about half of the pecan and coconut mixture and half of the chocolate ganache. Once churned, transfer the ice cream to a freezer-safe container. Drizzle the remaining chocolate ganache over the top and sprinkle with the remaining pecan and coconut mixture. Gently swirl the ganache and nut mixture into the ice cream with a knife or skewer. Cover the container tightly with a lid or plastic wrap and freeze for at least 4-6 hours, or until firm.
Notes
Store leftovers in an airtight, freezer-safe container to prevent freezer burn and maintain creamy texture. Place parchment paper or plastic wrap directly on the surface before sealing. Best enjoyed within 2-3 weeks.
