1. In a mixer bowl, beat eggs with an electric mixer till light. Add sugar; beat til well combined. Add cream, chocolate syrup, vanilla, and salt; beat will. Stir in milk, pecans, and coconut. 2. Freeze cream mixture in a 4- ir 5-quart ice cream freezer according to the manufactures directions. 3. Ripen ice cream. Makes 4 quarts. To ripen ice cream: For the best homemade ice cream be sure to ripenit to blend the flovors. First, remove the dasher and cover the freezer can with waxed paper. Plug the hole in the freezer lid and place it on can. Fill outer freezer bucket with enough ice and rock salt (4 cups ice to 1 cup salt to cover the can. Ripen for 4 hours.
