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Chocolate Pecan Ice Cream

IMG_4022Chocolate is just my downfall in life!  That’s just all there is to it.  I would eat a Mud Pie if it was a Chocolate Mud Pie.  I know, there are more important things in life.  But chocolate is just too good to pass up sometimes.  Like in ice cream for instance.  What would summer be without big bowls of ice cream!  Then add chocolate into the mix and, well, it’s just blows my mind (and waist line)!


Chocolate Pecan Ice Cream

  • 3/4 cup sugar
  • 2 cups milk ( I used 2%)
  • 1/4 tsp. salt
  • 2 TB. unsweetened cocoa powder
  • 3 egg yolks, lightly beaten
  • 2 oz. semisweet chocolate, chopped (a palm full of mini chocolate chips will do)
  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  • 1/3 cup toasted pecans
  • 1/3 cup toasted coconut, optional
  • 1/3 cup chopped semisweet chocolate, optional



Combine sugar, milk, salt and cocoa powder in a saucepan over medium heat.  Stirring constantly.  Bring to a simmer, being careful not to scorch!  Place the yolks into a small bowl and slowlystir in about 1/2 cup of the hot liquid and return to the saucepan.  Heat until thickened, but do not boil!  Remove from the heat and stir in the chopped chocolate until melted.  Pour into chilled bowl and refridgerate for about 2 hours stirring occasionally. 

When chocolate mixture has cooled completely, stir in the heavy cream and vanilla.  Pour into ice cream maker and freeze for 10 minutes.  Add the toasted pecans, coconut and chopped chocolate.  Freeze for 10-15 more minutes.


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