German Chocolate Ice Cream

4 ounces semisweet chocolate

1 cup heavy cream

1 cup milk

1/4 -1/3 cup sugar (to taste)

2 eggs

1 teaspoon vanilla extract

½ cup sweetened flaked coconut, toasted

½ cup toasted chopped pecans

Make an ice bath: fill a large mixing bowl with ice water and place a 2 quart bowl on top, resting in the ice bath. Set aside.

Melt the chocolate in the microwave on medium, stirring every ten seconds or so, or in the top of a double boiler. In a medium saucepan over low heat, combine the cream, milk and sugar. Cook until bubbles form around the edge and mixture is warm to the touch.

Whisk the eggs in a small bowl and slowly whisk in several spoonfuls of the hot milk mixture to the eggs to gradually warm them, then slowly add the rest of the hot milk, whisking constantly. Add the mixture to the same saucepan and continue to cook over low heat, whisking constantly. Mixture will thicken slightly and reach a temperature of 160 degrees on a candy thermometer. Stir in the warm melted chocolate and vanilla.

Pour the mixture into the bowl in the ice bath to cool the mixture. When cool, pour the mixture through a strainer into a 1 quart measuring cup and then into the container of a blender, cover and process until well combined. Chill in the refrigerator until ready to freeze.

Pour into the ice cream maker and follow the manufacturer's instructions for freezing. Just before the ice cream is completely frozen, stir in the 3 coconut and pecans and stir to combine ingredients. Transfer to a container and freeze until ready to serve.

Makes about 1 quart