4 fresh eggs
2 c. sugar
1 1/2 tsp. vanilla
1 qt. whole milk
1 qt. light cream
3/4 c. chocolate syrup
3/4 c. pecans, chopped
3/4 c. coconut

In mixer bowl, beat eggs until light. Add sugar; beat until well combined. Add cream, chocolate, vanilla and 1/8 teaspoon salt, beat well. Stir in milk, pecans and coconut. Using a 4 to 5 quart ice cream freezer, freeze ice cream according to manufacturer's directions. Ripen ice cream. Makes 4 quarts.