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Recipe Summary

prep:
1 hr
chill:
overnight
Servings:
32
Yield:
4 quarts (32 servings)
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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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  • Ripen ice cream according to manufacturers directions. Makes 4 quarts (32 servings).

Nutrition Facts

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

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