How Often Should My 2 1 2 Month Old Eat 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 rather for the amazing filling! I could easily eat a bowl of filling! A few years ago I “discovered” Haagen Dazs German chocolate ice cream and tried it. It was, needless to say, delicious. However, my pleasure was short-lived as it was only a seasonal taste. Over the next few years, I faithfully checked the Haagen Dazs display in EVERY grocery store I visited, to no avail. I only came across it once – barely enough to satisfy my palate! Then a few months ago, when I visited my neighborhood Smith’s, I found German chocolate ice cream in the supermarket under the “Private Selection” label. I bought it and couldn’t wait to get home to taste it. Unfortunately, my excitement didn’t last long; the taste fell far short of my expectations. I finally realized that the only way to satisfy my ice cream craving was to make it myself.

The production of this special ice cream involves a two-stage process: the creation of the German chocolate filling and the preparation of the chocolate ice cream. I immediately started looking for recipes. I make German chocolate filling in the kitchen at work, but I don’t need twenty pounds of it! I had to find a recipe with a significantly lower yield. I visited several websites and found similar recipes. Knowing what ingredients the recipe should contain, I selected one from Allrecipes.com that met my criteria. For the ice cream portion, 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 regular whole milk to get a richer ice cream. The end result was excellent and a suitable replacement for the Haagen Dazs version I had been craving. Even though the ice cream is easy and requires a few extra steps, it’s worth the effort in my opinion.

On a side note, when I try this recipe in the future, I will only cook the German chocolate filling at about 170 degrees. I will also consider using a pastry bag and piping it into the finished ice cream I just took out of the machine. This procedure might give me a more gooey filling to bite into instead of a firmer piece.

German chocolate filling

1 cup of sugar

1 cup evaporated milk

1/2 cup butter, cut into pieces

3 egg yolks

1 cup shredded coconut

1 cup finely chopped pecans

1 teaspoon of vanilla extract

Combine the sugar, evaporated milk, and egg yolks 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, place in a smaller bowl or plastic container and cover by placing plastic wrap directly on top of the filling. Refrigerate overnight. Line a baking sheet with wax paper or parchment paper and pour or pour teaspoon-sized scoops of the filling onto the baking sheet. Freeze for at least two hours.

Important note – When I make German chocolate filling, whether at home or at work, I prefer to cook it in a double boiler instead of in a pot directly on the stove. This allows me to do other things while the filling is cooking besides standing over it and stirring. It also minimizes the risk of overcooking and scrambling the egg. While the filling is cooking, I prepare the ice cream base.

Chocolate ice cream

1-1/3 cups sugar

1 tablespoon of cornstarch

1/4 teaspoon salt

1 cup whole milk

2 cups half and half

2 eggs, beaten

3 ounces semi-sweet chocolate, finely chopped (I used Trader Joe’s 70% chocolate bar – remember that higher quality chocolate gives better ice cream flavor)

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

1 cup whipping cream

1 teaspoon of vanilla extract

Combine sugar, cornstarch, and salt in a medium saucepan. Stir in milk and half and half. Cook over medium heat, stirring constantly, until the mixture begins to boil. Put the beaten eggs in a small bowl. Stir about half of the hot milk mixture into the eggs, then pour it back into the remaining hot milk mixture in the pot. Cook 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. Strain the mixture through a fine sieve. Stir in evaporated milk, whipping cream and vanilla. Cool to room temperature, then refrigerate until cold (technically, you could use the mixture after it has reached room temperature, but it will take longer to freeze). Pour the mixture into an ice cream canister and freeze according to the manufacturer’s instructions.

While the mixture is freezing, place a large metal bowl in the freezer. Release the pieces of German chocolate filling from the wax paper. When the ice cream is ready, scoop it out with a spoon into the bowl you had in the freezer and mix in the pieces of German chocolate filling. Place in a container and let the ice cream harden. Enjoy!

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