Ingredients

• 4  fresh eggs, well beaten
• 2  cups sugar
• 1  quart light cream
• 3/4  cup chocolate syrup
• 1-1/2  teaspoons vanilla
• 1/8  teaspoon salt
• 1  quart whole milk
• 3/4  cup chopped pecans
• 3/4  cup coconut

Directions

1. In a large saucepan combine eggs, sugar, cream, chocolate syrup, vanilla, and salt; beat well. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a large bowl. Stir in milk, pecans, and coconut. Cover and chill overnight.

2. Freeze cream mixture in a 4- to 5-quart ice cream freezer according to the manufacturer's directions.

3. Ripen ice cream according to manufacturer's directions. Makes 4 quarts (32 servings).