Coconut Pecan Ice Cream Topping

This past weekend, we celebrated my dad's birthday, but we didn't get to have my dad's favorite birthday cake (German Chocolate).  Because of allergies and preferences, foods with coconut and nuts seem to be hard to get everyone to agree on.

I still think if it's your birthday, you get to decide no matter what.  But I was assured that we would have German Chocolate Cake another time and I will get an invite.

At least, we did get to have a pretty delicious replacement dessert (not to toot my own horn or anything).

Still, I can't wait until my mom makes my dad's real favorite cake.  I can't quite decide if the cake is my favorite part or if drizzling warm leftover coconut pecan frosting on top of vanilla ice cream the next day is my favorite.  It's probably a tie.  The kind of tie where there's no disappointment.  

COCONUT PECAN ICE CREAM TOPPING
1 c. sugar
1 c. evaporated milk
3 egg yolks
1/2 c. butter, cubed
1/8 tsp. salt
1/2 tsp. vanilla
1 1/4 c. pecans, chopped
1 1/2 c. sweetened, shredded coconut

1.  In a medium saucepan, beat together egg yolks, sugar and evaporated milk.

2.  Over medium heat, stir in butter, salt and vanilla until thickened.

3.  Add in pecans and coconut.  Remove from heat and let cool slightly.

4.  Pour warm topping over your favorite flavor of ice cream.

*Store leftovers in an airtight container in the fridge for up to 2 weeks.  Place the desired amount in a microwave-safe bowl and heat for about 30 seconds then pour over ice cream.

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