Old Fashion Ice Cream Recipe With Eggs And Evaporated Milk In Search of German Chocolate Ice Cream

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In Search of German Chocolate Ice Cream

I have always loved German chocolate cake not for the cake itself, but for the delicious filling! I can eat a bowl of filling with no problem! A few years ago, I “discovered” the German chocolate ice cream Haagen Dazs and tried it. Needless to say, it was fun. However my joy was short lived as it was only a seasonal flavor. Over the next few years, I faithfully checked the Haagen Dazs display at EVERY store I went to but to no avail. I just ran over it one more time – hardly enough! Then a few months ago, when I visited my neighborhood Smith’s, I found a German chocolate ice cream under the supermarket’s “Special Selection” label. I bought it and can’t wait to get home to taste it. Unfortunately, my excitement was short lived; The taste exceeded my expectations. Eventually I realized that the only way I was going to satisfy my ice cream craving was to make my own.

Making this special ice cream involves a two-step process: making the German chocolate filling and preparing the chocolate ice cream. I immediately went looking for recipes. I make German chocolate filling in my kitchen at work but I don’t need twenty pounds of it! I had to find a recipe with a much smaller yield. I visited several websites and found similar recipes. Since I knew what ingredients the recipe needed to have, I chose one from Allrecipes.com that matched my criteria. For the ice cream part, I adapted a recipe I picked from Mable and Gar Hoffman’s 1981 book, “Ice Cream.” I substituted a smaller volume of Half and Half for whole milk to get a richer frosting. The end result was delicious and a decent substitute for the Haagen Dazs version I wanted so badly. Although making the ice cream is simple and involves a few extra steps, in my opinion it is worth the effort.

As a side note, when I try this recipe in the future, I will only make the German chocolate filling at about 170 degrees. I would also consider using a pastry bag and putting it into the finished ice cream I just got out of the machine. This process may give me more of a fluffy filling to go with instead of a firmer piece.

German Chocolate Filling

1 cup of sugar

1 cup of evaporated milk

1/2 cup butter, cut into pieces

3 egg yolks

1 cup shredded coconut

1 cup chopped pecans

1 teaspoon of vanilla extract

Whisk the sugar, condensed milk and egg yolks together in the top of a double boiler or in a large metal bowl. Add pieces of butter. Cook over boiling water, stirring occasionally, until the mixture thickens and reaches 180 degrees on a thermometer. Remove from water and stir in coconut, pecans and vanilla. Cool to room temperature, then place in a small bowl or plastic container and cover by placing plastic wrap directly over the filling. Refrigerate overnight. Line a sheet of wax paper or parchment paper and pipe or drop spoon-sized balls of filling onto the sheet. Freeze for at least two hours.

An important note – When I prepare German chocolate filling, whether at home or at work, I prefer to cook it over a double boiler rather than in a pot directly over heat. This allows me to do other things while the filling is making other than standing over it and mixing. It also reduces the risk of overcooking and cracking the egg. While the filling is making, I prepare the ice cream base.

Chocolate Ice Cream

1-1/3 cups of sugar

1 tablespoon of corn

1/4 teaspoon of salt

1 cup of milk

2 cups half and half

2 eggs, beaten

3 oz. semisweet chocolate, chopped (I used Trader Joe’s 70% chocolate – remember, higher quality chocolate makes a better frosting)

4 oz. evaporated milk (if you buy a 12 oz. can, you will use 8 oz. in the filling recipe and the rest in this recipe)

1 spoon of whipped cream

1 teaspoon of vanilla extract

Combine sugar, mustard and salt in a medium saucepan. Mix in the milk and half and half. Over a medium heat, stir constantly until the mixture begins to thicken. Put the beaten eggs in a small bowl. Pour about half of the hot milk mixture into the eggs, then pour back into the remaining hot milk mixture in the pan. Over low heat, stirring constantly, until mixture thickens slightly, about 2 minutes. Remove from the heat and immediately add the chopped chocolate. Stir until the chocolate is completely melted. Wash the mixture in a fine sieve. Stir in the evaporated milk, whipping cream and vanilla. Cool to room temperature, then refrigerate until cold (you can technically use the mixture after it reaches room temperature but it will take longer to freeze). Pour the mixture into an ice cube tray and freeze according to the manufacturer’s instructions.

While the mixture is freezing, place a large metal bowl in the freezer. Remove the German chocolate filling pieces from the wax paper. When the frosting is done, spoon it out into the bowl you’ve been keeping in the freezer and add pieces of the German chocolate filling. Place in a container and allow the ice to dry. Relax!

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