I always love German chocolate cake for cakes, not for a great fill! I was able to eat the problem bowl of filling! A few years ago, I "discovered" the Haagen Dazs German chocolate ice cream and tried it. Needless to say, it was delicious. However, as it was only a seasonal taste, my enjoyment was short lived. In the last few years, all the grocery shops I visited checked Haagen Dazs' display faithfully but it was useless. I was running across it only once - hardly enough to satisfy my palate! A few months ago, in the neighborhood of Mr. Smith, I found German chocolate ice cream under the label "private selection" of the supermarket. I could not wait to go home to buy it and taste it. Unfortunately my excitement was short-lived. The taste was far from my expectation. I knew the only way I could be pleased if I finally wanted my ice cream.
To make this special ice cream, you need two steps: making a stuffing with chocolate in Germany and preparing a chocolate ice cream. I soon went searching for a recipe. I am filling the German chocolate with the kitchen in my workplace, but I do not need 20 pounds! I had to find a recipe with a slightly lower yield. I visited several websites and found similar recipes. I knew the ingredients to include in the recipe, so I chose from Allrecipes.com what suits my criteria. For the part of ice cream, we modified the recipe selected from Mable and Gar Hoffman's 1981 book "Ice Cream". I replaced half and half of the lesser amount for normal whole milk to get richer ice cream. The final result was delicious and I wanted it because it was a suitable substitute for the Haagen Dazs version. Ice cream is easy to make and requires some steps, but in my opinion it is worth the effort.
Secondary thing, I try this recipe in the future, I cook only German chocolate stuffing about 170 degrees. I will also consider using a pastry bag and plumbing it to the finished ice cream. This procedure may give me more gooi filler, which bites instead of a harder chunk.
Filling of German chocolate
1 cup of sugar
1 cup emulsion
1/2 cup of butter
3 egg yolks
1 cup of flaked coconut
1 cup of chopped minced pecan
1 teaspoon vanilla extract
Put sugar, evaporated milk, egg yolk in the top of a double boiler or large metal bowl. Please add butter. Cook with simmered water while stirring occasionally until the mixture thickens and reaches 180 degrees with a thermometer. Take it out of the water and stir the coconut, pecan and vanilla. Cool to room temperature and then place in a small bowl or plastic container and place the plastic wrap directly on the surface of the filling. Please refrigerate overnight. Please line the wax paper or parchment with the baking sheet, or drop the fill of the size of teaspoon on the sheet. Please freeze for at least 2 hours.
Important note - When preparing a German chocolate filling, I like to cook it with a double boiler instead of a pot directly on heat, whether it is home or work. This, I can do other things, but not only standing on top of it, cooking is cooked. It also minimizes the risk of over-cooking and scrambling eggs. While filling is cooking, I prepare the base of ice cream.
Chocolate ice cream
1-1 / 3 cup of sugar
1 tablespoon of maize
1/4 teaspoon salt
1 cup whole milk
2 cups half and half
2 eggs
3 oz. (I used the 70% chocolate bar of Trader Joe - remember that better quality chocolate will give better taste ice cream)
4 oz. Evaporated milk (12 oz. When purchasing cans, 8 oz at filling recipe, this recipe will be used for the remaining recipes)
1 cup whipped cream
1 teaspoon vanilla extract
Mix the sugar, cornstarch and salt in the middle pan. Fry milk, half and half. Boil over medium heat while constantly heating until the mixture begins to boil. Put a beaten egg in a small bowl. Put approximately half of the hot milk mixture in the egg and pour it into the remaining hot milk mixture in the pan. Cook with low heat while constantly stirring for about 2 minutes until the mixture is slightly thick. Please remove the heat and add chocolate immediately. Stir until the chocolate is completely melted. Please pass the mixture through a fine sieve. Stir the evaporated milk, whipped cream, vanilla. Cool to room temperature and refrigerate until it gets cold (Technically you can use the mixture after reaching room temperature, but it will take time to freeze). Pour the mixture into an ice cream canister and freeze it according to the manufacturer's instructions.
While the mixture is frozen, put a large metal bowl in the freezer. Loosen German chocolate filling chunks from wax paper. When the ice cream is completed, put it in the bowl in the freezer with a spoon and stir the German chocolate filling mass. Put it in a container and harden the ice cream. pleasant!
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