4 oz. German Chocolate, melted
1 cup half-and-half
1 cup milk
1/3 cup sugar
2 eggs
1 tsp. Vanilla extract
½ cup sweetened flaked coconut
½ cup toasted chopped pecans

Melt the chocolate in the microwave on MEDIUM or in the top of a double boiler. In a medium saucepan over low heat, combine half-and-half, milk and sugar. Cook until bubbles form around the edge and mixture is warm to the touch. Whisk eggs in a small bowl and slowly add several spoonfuls of hot milk mixture to eggs to gradually warm them. Add eggs to saucepan and continue to cook over low heat, stirring constantly. Mixture will thicken slightly and reach a temperature of 160 degrees on a candy thermometer. Stir in warm melted chocolate and vanilla. Place the saucepan in a bowl of cold or ice water to cool the mixture. Pour through a strainer into a blender, cover and process until well combined. Chill in the refrigerator until ready to freeze. Pour into the ice cream maker and follow the manufacturer's instructions for freezing. Just before the ice cream is completely frozen, stir in coconut and pecans. Mix a little longer to combine ingredients.
Makes: about 1 quart