German Chocolate Cake Ice Cream

Name: German Chocolate Cake Ice Cream
Prep time: 6 h 25 min
Cook time: 6 h 25 min
Total time: 6 h 25 min
Yield: 6
Cuisine: American
Ingredients: 118 milliliters Betty Crocker® Rich & Creamy coconut pecan frosting (from 14.5-oz container); 8 egg yolks; 237 milliliters cubed Betty Crocker® SuperMoist® German chocolate cake mix; 79 milliliters milk chocolate chips; 237 milliliters sugar; 79 milliliters unsweetened baking cocoa; 1 teaspoon vanilla; 710 milliliters half-and-half or whipping cream; 237 milliliters whole milk

German Chocolate Cake Ice Cream might be a good recipe to expand your dessert recipe box. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 980 calories, 11g of protein, and 64g of fat. This recipe is typical of American cuisine. It will be a hit at your Summer event. Head to the store and pick up milk chocolate chips, rich & creamy coconut pecan frosting, vanilla, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 6 hours and 25 minutes.

Instructions

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.

Ingredients you will need

Chocolate Chips

Chocolate

Cocoa Powder

Milk

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Egg Yolk

Sugar

Milk

Equipment you will use

Sauce Pan

Whisk

Bowl

Remove from heat; stir in vanilla. Cool 30 minutes. Refrigerate until cold, at least 3 hours or up to 24 hours.

Ingredients you will need

Vanilla

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.

Ingredients you will need