German Chocolate Ice Cream

I am sure that I am not the only person who does this, but sometimes I find a food that I become temporarily addicted to.  Braum's German Chocolate Ice Cream is one of those foods.  Ironically, I am not a huge Braum's fan, I only go there for the ice cream.  One day, I was feeling adventurous and tried the German Chocolate - it was no adventurous accident, it was definitely fate.  It was love at first lick of the ice cream cone.  Cheesy? Yes. 100% true? Yes.  Within the next two weeks, I made too many trips to Braum's for this ice cream for me to honestly admit to you.

If you aren't a coconut fan.  First of, I do not understand why you are depriving yourself! Second, this is probably not your ice cream. For those of you still with me and those who may be similarly addicted, I have the answer to your prayers. If you have never gotten to try Braum's German Chocolate Ice Cream, you can stop trying to locate the Braum's nearest you and simply locate your ice cream maker.

Notes:

• If you are a fan of one specific nut, feel free to substitute that in for the almonds I used.  I believe the Braum's version uses almonds, hence the choice.
• If you do not have the instant coffee, don't sweat it; it simply provides a richer depth to the chocolate flavor. Do not worry, it will not lend a coffee flavor to the ice cream.
• Tempering the mixture into the eggs means to stir a small amount (~ 1/2 c.) into the eggs slowly to bring the eggs up to temperature, without having scrambled eggs.
• To toast nuts, place them onto a baking sheet and bake them from 5-10 minutes until slightly browned in a 350 oven.

German Chocolate Ice Cream

• 3 c. milk
• 6 oz. chocolate
• 1 1/2 c. sugar
• 2 1/2 T flour
• 1/4 t. salt
• 1/8 t. instant coffee powder
• 2 eggs, beaten
• 1 1/2 c. heavy cream
• 1 t. vanilla extract
• 1/2 c. shredded, sweetened coconut
• 1 c. chopped almonds, toasted

In a medium saucepan over low heat, combine the milk, chocolate, sugar, flour, salt, and coffee. Stirring occasionally, cook until the chocolate is melted. Temper a small amount of the milk mixture in the eggs, then stir the egg mixture into the saucepan.

Increase the heat to medium and cook until the mixture has thickened, approximately 5 minutes. Pour the mixture into a bowl.  Cover with plastic wrap on the surface of the mixture, so that it does not form a skin. Refrigerate for at least 2 hours.

After the mixture has been chilled, stir in the heavy cream and vanilla.

Prepare your ice cream maker for use and pour the chilled mixture into the ice cream maker. Follow the directions of your ice cream maker to bring the mixture to the consistency of soft serve. At this point, stir in the coconut and almonds.  Place the ice cream into a freezer safe, airtight container and freeze for at least two hours, until firmer.