German'S Chocolate Ice Cream - cooking recipe

Ingredients

2 can evaporated milk (13 oz.)
2 squares (1 oz. each) unsweetened chocolate
1 (12 oz.) jar caramel topping
2 eggs
1 c. sugar
1/2 c. flaked coconut
1 c. pecans, chopped

Preparation

Combine 1 cup evaporated milk and chocolate in small saucepan. Cook over medium heat stirring frequently, until chocolate melts and mixture is smooth.
Add caramel and cook until melted.
Remove from heat.
Meanwhile beat eggs and sugar in large bowl unti well blended.
Stir in hot chocolate mixture.
Add coconut.
Stir in remaining 2 1/3 cups milk and pecans.
Refrigerate until chilled. Churn and freeze as usual.
Makes 2 quarts.