Baskin Robbins used to have a German Chocolate Cake ice cream flavor that I loved! Milky chocolate ice cream with coconut, caramel swirls, pecans, and chunks of chocolate cake. This recipe is my attempt to capture the flavors of that ice cream. (The main difference is that I don't add the cake pieces.) It turns out smooth and creamy and delicious!
INGREDIENTS:
1 1/2 cup heavy whipping cream (divided)
1 tablespoon cocoa powder (I use Trader Joes)
1/2 cup milk chocolate chips
1 can coconut milk (use full fat for richer ice cream)
1/3 cup sugar
Pinch of salt
3 egg yolks
1/4 teaspoon vanilla
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup jarred caramel sauce (I use the salted caramel sauce from Trader Joes)
DIRECTIONS:
1. In a medium saucepan over medium heat, bring 1/2 cup cream and 1 teaspoon cocoa powder to a boil, whisking to blend the cocoa. Reduce the heat and stir in chocolate pieces until melted.
2. Remove from the heat and pour into a large bowl. Stir in the can of coconut milk.
3. In the same saucepan over medium heat (no need to clean it), warm the remaining 1 cup of cream, sugar, and salt.
4. In a separate small bowl, beat the egg three yolks. Temper the eggs by slowly pouring some of the warmed milk into the yolk, whisking constantly, then pour it slowly back into the saucepan.
5. Continue cooking the cream mixture over medium heat, stirring often, until the mixture thickens and coats the back of a spatula or spoon (170F on a thermometer).
6. Remove from the heat and pour the thickened mixture through a mesh strainer into the chocolate mixture. Stir in the vanilla, coconut, and pecans. Place the bowl in the refrigerator to cool.
7. 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 caramel. (Note: I use a Cuissenart with a container that you must freeze in advance.)
8. Freeze in an airtight container until firm, roughly 4 hours or overnight.
NOTE: I use a Cuisinart Ice Cream Maker
