1 6 oz. package semisweet chocolate chips, (about 1 cup)
1 12 oz. can evaporated milk
1 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla
2 cups half and half
1/2 cup pecans, chopped
1/2 cup shredded coconut, toasted
8 ounces caramel ice cream topping, about
Combine chocolate chips, evaporated milk, brown sugar, and eggs in sauce pan. Stirring constantly, heat over low heat until sugar dissolves and mixture thickens. Stir in vanilla and cool. Add half n half, stir until smooth.
TO FREEZE USING ICE CREAM FREEZER: Pour into ice cream canister and freeze according to manufacturer directions.
TO FREEZE WITHOUT AN ICE CREAM FREEZER: Pour mixture in large bowl and place in freezer. Allow to chill until ice begins to form around edges of bowl. Remove and beat by hand or with an electric beater. Return to freezer and chill until ice again begins to form (it will take less time this time). Remove and once again beat. Each time mixture is removed and beaten the mixture will be slushy. Continue this process until mixture is too firm to continue. Allow to finish freezing. The more often the ice cream is beaten the creamier the results will be.
TO SERVE: Drizzle with caramel topping, sprinkle with toasted coconut and pecans.
LOWER FAT NOTE: The high fat content of this recipe is a result of chocolate chips, half and half, nuts, and coconut. They are also characteristic of the great flavor. To reduce fat and still maintain some flavor try reducing the chips to 1/2 cup, replace half and half with whole milk, and reduce pecans and coconut to 1/4 cup each. The results will be 15 grams fat per serving rather than 26 grams.