German Chocolate Cake Ice Cream Recipes

GERMAN CHOCOLATE CAKE ICE CREAM

Steps:

• In a large saucepan over medium heat, bring 1/2 cup cream and cocoa powder to a boil, whisking often to blend the cocoa. Reduce the heat and simmer for another 30 seconds, whisking constantly.
• Remove from the heat and stir in the chocolate until smooth. Stir in the remaining 1/2 cup cream. Pour the mixture into a large bowl, scraping the pan as much as possible. Place a mesh strainer on top of the bowl.
• In the same saucepan over medium heat (no need to clean it), warm the milk, sugar, and salt.
• In a separate small bowl, beat the egg yolk. Slowly pour some of the warm milk into the yolk, whisking constantly, then scrape it all back into the saucepan.
• Continue cooking over medium heat, stirring often, until the mixture thickens and coats the back of a spatula or spoon (170F on a thermometer).
• Remove from the heat and pour through the mesh strainer into the chocolate mixture. Stir in the vanilla. Place the bowl in an ice bath and cool until room temperature. When cool, refrigerate for at least 1 hour or until cold.
• While the ice cream base is chilling, make German Chocolate Frosting (get the instructions here).
• Once the ice cream mixture is cold, freeze it in your ice cream maker according to the manufacturer's instructions. Once it's churned, fold in spoonfuls of the frosting. Freeze in an airtight container until firm, roughly 4 hours or overnight.

RICHER THAN RICH GERMAN CHOCOLATE ICE CREAM

Steps:

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

GERMAN CHOCOLATE ICE CREAM

Steps:

• In a large heavy saucepan, combine the sugar, flour, cinnamon and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Stir in the remaining ingredients. Refrigerate for several hours or overnight. , Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove ice cream from the freezer 10 minutes before serving.

GERMAN CHOCOLATE CAKE ICE CREAM

Steps:

• In 2-quart saucepan, heat half-and-half, milk, cocoa and chocolate chips to simmering over medium heat, stirring with whisk until chocolate is melted. Remove from heat.
• In large bowl, beat egg yolks with whisk until lightened. Gradually add sugar, beating until blended. Gradually add warm milk mixture, stirring until combined. Return mixture to saucepan. Cook over low heat, stirring constantly, until mixture thickens, coats back of spoon and reaches 170°F. Remove from heat; stir in vanilla. Cool 30 minutes. Refrigerate until cold, at least 3 hours or up to 24 hours.
• Pour mixture into ice-cream freezer and freeze according to manufacturer's directions. Meanwhile, place cake pieces on cookie sheet; freeze 20 to 30 minutes.
• Stir cake pieces into ice cream; swirl in frosting. Transfer to freezer container. Cover; freeze 2 hours or until serving time.

GERMAN CHOCOLATE SAUCE

Steps:

• In a small saucepan, melt butter and chocolate over low heat, stirring constantly until melted.
• Stir in sugar, vanilla, salt, and milk; bring to a boil over medium heat. Cook 7 minutes, stirring constantly.
• Serve warm over ice cream or pound cake.
• Note: This sauce can be reheated in the microwave oven on Medium (50% power). The amount of time will vary with the amount of sauce being reheated.

GERMAN CHOCOLATE DREAM CAKE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in vanilla. Refrigerate until completely chilled., Grease and flour three 8-in. round baking pans; set aside. In a large bowl, combine the cake mix, water, mayonnaise and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pans. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small heavy saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla. Cool until thick enough to spread. , To assemble, place one cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Beat chilled cream mixture until soft peaks form. Spread over sides of cake. Drizzle fudge topping over cake. Refrigerate until serving.

GERMAN CHOCOLATE ICE CREAM

Steps:

• Combine sugar, flour, salt and cinnamon in a 2 quart saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook additional 2 minutes. Remove from heat. Blend in melted chocolate. Blend a small amount of hot mixture into eggs; return all to pan, stirring constantly. Cook 1 minute (DO NOT BOIL). Remove from heat; add coconut. Cool. Blend in cream; chill. Stir in nuts. Churn-freeze.