Ingredient!
3 cups milk
6 ounces of German sweet chocolate
1/2 cup white sugar
2 1/2 tablespoons flour
1/4 teaspoon salt
2 large eggs, beaten
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup shredded sweet coconut
1 cup chopped pecans, toasted
Preparation!
Heat milk, chocolate, sugar, flour and salt in a saucepan over low heat. Cook until chocolate melts, stirring occasionally. Stir about 1/2 cup of the hot chocolate mixture into the eggs, then stir the egg mixture into the pan. Increase heat to medium and continue to cook and stir until mixture thickens, approx. 5 minutes. Pour chocolate eggs mixed in a bowl. Cover and refrigerate until refrigerated, at least 2 hours. Stir in the heavy cream and vanilla extract.
Pour the chilled mixture into an ice maker and freeze it according to the manufacturer’s instructions until it reaches consistency. Stir in coconut and pecans. Transfer ice to a one- or two-quart plastic packaging; deck surface with plastic gasket and seal. For best results, ice in the freezer for at least 2 hours or overnight.