Ingredients
1-1/2 cups sugar1/4 cups all-purpose flour1/4 teaspoon ground cinnamon1/4 teaspoon salt4 cups milk3 eggs, beaten1 quart half-and-half cream8 ounces German sweet chocolate, melted1 cup sweetened shredded coconut1 cup chopped pecans
Preparation
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.
