German Chocolate Ice Cream Recipes

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 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.

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 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 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.

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 ICED CHOCOLATE (EISSCHOKOLADE)

Steps:

• Make your favourite hot chocolate and let it cool to room temperature. Alternately, you can also cool it in the fridge for a colder version.
• Place two scoops of vanilla ice cream into a glass. Pour in the cooled chocolate. Top with whipped cream and garnish with a drizzle of chocolate syrup or chocolate shavings.

GERMAN CHOCOLATE ICE CREAM PIE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9-inch deep dish pie plate with no-stick cooking spray, set aside.
• Set aside 1/2 cup of the coconut, then combine remaining coconut with melted margarine or ICBINB in a medium mixing bowl. Toss until mixture is evenly moistened, then firmly press into bottom and sides of prepared pie dish.
• Bake 13 to 15 minutes then cover edges loosely with foil to prevent excessive browning, then bake 10 to 15 minutes longer until crust is golden. Cool completely on a wire rack.
• Meanwhile, spread remaining 1/2 cup coconut on a microwave safe plate and microwave on high power for 1 minute.
• Stir, then microwave in 30 second increments until golden, stirring after each increment, set aside.
• Allow Breyers® Chocolate Ice Cream to soften at room temperature slightly then spread into cooled crust while smoothing top to form an even layer. Spread 2 Tbsp Breyers™ Caramel Flavored Ice Cream Sauce evenly over top then sprinkle evenly with toasted pecans and remaining toasted coconut.
• Freeze until pie is firm enough to cut into clean slices, about 1 hour.

GERMAN CHOCOLATE ICE CREAM PIE

Steps:

• Preheat oven to 350 deg F. Toast pecans on a baking sheet until golden, about 10 minutes. Cool and coarsely chop. Toast coconut, stirring it several times until it is evenly browned, 5 to 8 minutes. Leave oven on. To make crust: In a large bowl, mix crumbs, butter, and sugar until well combined. Press evenly into the bottom and up sides of a 9-inch pie pan. Bake until crust is lightly toasted around the edges and feels dry to the touch, 10 to 12 minutes. Cool completely. Soften ice cream. Carefully spread ice cream into crust, smoothing the top. Place a piece of plastic wrap directly on the surface of the ice cream and freeze until firm, at least 8 hours or up to 2 days. Spoon caramel sauce into a large bowl. In another bowl, with a mixer on high speed, whip cream until it holds medium peaks. Stir about one-third of the whipped cream into the caramel sauce. With a flexible spatula, gently fold in the remaining whipped cream. Remove pie from freezer and take off plastic wrap. Whisk the cream gently to thicken to a spreadable cosistency, if necessary, and spread over the ice cream, mounding the cream slightly in the center. Sprinkle with coconut and pecans. Freeze pie until whipped cream is firm, about 30 minutes or up to 1 day. To serve, remove pie from freezer and let stand at room temperature 5 to 10 minutes. To slice pie neatly, dip the blade of a large, sharp knife in hot water and wipe it dry before cutting each slice. Serve immediately.