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Ingredients

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Directions

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  • 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.

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

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Instructions Checklist
  • Ripen ice cream according to manufacturers directions. Makes 4 quarts (32 servings).

Nutrition Facts

160 calories; 8 g total fat; 4 g saturated fat; 42 mg cholesterol; 60 mg sodium. 20 g carbohydrates; 1 g fiber; 3 g protein; 194 IU vitamin a; 1 mg vitamin c; 71 mg calcium; 0 mg iron;

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