Chocolate Pecan Ice Cream

• 2 cups Milk
• 2 cups Heavy Cream
• 1 Tablespoon Vanilla Extract
• 1/2 cups Sugar
• 4 ounces, weight Baker's German Chocolate Bar, Roughly Chopped
• 4 whole Egg Yolks
• 1 cup Finely Chopped Pecans

1. In a medium saucepan, combine the milk, cream, and vanilla extract, and bring to a simmer over medium heat.
2. Once simmering, add the sugar. Cook, stirring occasionally, until the sugar has dissolved.
3. Remove from the heat and add in the chopped chocolate bar. Whisk until the chocolate is melted. Return to the stove.
4. In a medium bowl, beat the egg yolks. Whisk in 1 cup of the chocolate cream mixture a little bit at a time until combined.
5. Pour the egg mixture into the saucepan, and cook over medium-low heat, stirring occasionally. Cook until the cream custard reaches 175u0b0F on a candy thermometer, or until it coats the back of a spoon.
6. Pour the custard into a large bowl and freeze for at least 3 hours.
7. Once you are ready to make the ice cream, remove from the freezer, and pour the custard into your ice cream maker, and freeze.
8. Once the ice cream is done, add in the chopped pecans and continue churning for 30 seconds.
9. Pour the ice cream into a freezer-safe bowl and freeze for at least 3 hours before enjoying!
10. Makes 1 quart of ice cream.

milk, heavy cream, vanilla, sugar, chocolate bar, egg yolks, pecans

Taken from tastykitchen.com/recipes/desserts/chocolate-pecan-ice-cream/ (may not work)