I've at all times beloved German chocolate cake not for the cake itself, however slightly for the great filling! I might eat a bowl of the filling with no downside! A couple of years in the past, I "found" Haagen Dazs German chocolate ice cream and gave it a strive. It was, for sure, scrumptious. My enjoyment nonetheless, was brief lived as a result of it was solely a seasonal-type taste. Over the following few years, I faithfully checked the Haagen Dazs show in EVERY grocery retailer I visited however to no avail. I solely ran throughout it one different time - hardly sufficient to fulfill my palate! Then just a few months in the past, whereas visiting my neighborhood Smith's, I discovered a German chocolate ice cream underneath the grocery store's "Personal Choice" label. I purchased it and could not wait to get house to style it. My pleasure sadly was brief lived; the flavour fell far wanting my expectations. I lastly realized the one means I used to be going to get any gratification for my ice cream craving was if I made it myself.
Making this specialty ice cream includes a two step course of: creating the German chocolate filling and making ready the chocolate ice cream. I instantly went trying to find recipes. I make German chocolate filling in my kitchens at work however I do not want twenty kilos of it! I needed to discover a recipe with a significantly smaller yield. I visited a number of web sites and located comparable recipes. Since I knew what substances the recipe ought to comprise, I picked one from Allrecipes.com that matched my standards. For the ice cream portion, I modified a recipe I chosen from Mable and Gar Hoffman's 1981 e book, "Ice Cream". I substituted a smaller quantity of Half and Half for normal complete milk to get a richer ice cream. The top end result was scrumptious and an acceptable substitute for the Haagen Dazs model I so craved. Though the ice cream is simple to make and does contain just a few extra steps, it's, for my part, properly definitely worth the effort.
As a aspect word, after I do that recipe sooner or later, I'll solely cook dinner the German chocolate filling to about 170 levels. I will even think about using a pastry bag and piping it into the completed ice cream that I've simply faraway from the machine. This process would possibly give me extra of a gooey filling to chunk into as an alternative of a firmer chunk.
German Chocolate Filling
1 cup sugar
1 cup evaporated milk
1/2 cup butter, reduce into items
3 egg yolks
1 cup flaked coconut
1 cup finely chopped pecans
1 teaspoon vanilla extract
Mix the sugar, evaporated milk and egg yolks within the prime portion of a double boiler or in a big steel bowl. Add the butter items. Cook dinner over simmering water, stirring sometimes, till the combination has thickened and it reaches 180 levels on a thermometer. Take away from the water and stir within the coconut, pecans and vanilla. Cool to room temperature, then put in a smaller bowl or plastic container and canopy by laying plastic wrap straight onto the floor of the filling. Refrigerate in a single day. Line a baking sheet with wax paper or parchment paper and pipe or drop the filling in teaspoon measurement mounds onto the sheet. Freeze for not less than two hours.
An essential word - After I put together German chocolate filling, whether or not it's at house or at work, I choose to cook dinner it over a double boiler as an alternative of in a pot straight on over the warmth. This permits me to do different issues whereas the filling is cooking moreover simply standing over it and stirring. It additionally minimizes the danger of overcooking and scrambling the egg. Whereas the filling is cooking, I put together the ice cream base.
Chocolate Ice Cream
1-1/3 cups sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup complete milk
2 cups half and half
2 eggs, crushed
3 oz. semisweet chocolate, finely chopped (I used Dealer Joe's 70% chocolate bar - keep in mind, higher high quality chocolate yields a greater tasting ice cream)
4 oz. evaporated milk (if you buy a 12oz. can, you'll use 8 oz. within the filling recipe and the remaining on this recipe)
1 cup whipping cream
1 teaspoon vanilla extract
Mix the sugar, cornstarch and salt in a medium saucepan. Stir within the milk and half and half. Cook dinner over medium warmth, stirring consistently, till the combination begins to simmer. Place the crushed eggs in a small bowl. Stir about half of the recent milk combination into the eggs, then pour it again into the remaining sizzling milk combination within the saucepan. Cook dinner over low warmth, stirring consistently, till the combination is barely thickened, about 2 minutes. Take away from the warmth and instantly add the chopped chocolate. Stir till the chocolate has utterly melted. Pressure the combination via a effective sieve. Stir within the evaporated milk, whipping cream and vanilla. Cool to room temperature, then refrigerate till chilly (you could possibly technically use the combination after it has come to room temperature however it is going to take longer to freeze). Pour the combination into the ice cream canister and freeze in keeping with the producer's directions.
Whereas the combination is freezing, put a big steel bowl within the freezer. Loosen the German chocolate filling chunks from the wax paper. When the ice cream is completed, spoon it out into the bowl you saved within the freezer and stir within the German chocolate filling chunks. Put right into a container and permit the ice cream to harden. Get pleasure from!
Supply by Cindy Werth