Coconut Chocolate Ice Cream

Ingredients:

1/2 cup Fine Sugar
2 tbsp Plain Flour
1/4 tsp Salt
1/4 tsp Ground Cinnamon
2 cups Evaporated Full Cream Milk
100 g Chocolate bar; melted
2 Eggs; lightly beaten
2/3 cups Dessicated coconut
1/2 cup Pecans; chopped
2 cups Light cream


Method:


Mix together flour, sugar, salt and cinnamon and add milk gradually. Cook this mixture over low heat, stirring frequently until the mixture has thickened. Remove from heat and blend in the melted chocolate.

Now stir this mixture into the beaten eggs and cook once more, stirring continuously. Do not boil. Just cook for about a minute. Remove from heat and add in the dessicated coconut.

Leave to cool. Blend in the light cream and chill. Then stir in pecan nuts. Freeze well. This recipe makes about 2 quarts.