German Chocolate Ice Cream

1/2 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon cinnamon
2 cups milk
4 oz semisweet chocolate melted
2 eggs beaten
1/2 cup shredded coconut
2 cups light cream
1/2 cup pecans; chopped

Combine the sugar, flour, salt and cinnamon in a saucepan. Gradually add the milk. Cook over medium heat, stirring constantly, until thickened. Cook for an additional 2 minutes. Remove from heat. Blend in the melted chocolate. Mix a small amount of hot mixture into the eggs; then add the eggs to the pan, stirring constantly. Cook for 1 minute, do not boil. Remove from heat; add the coconut. Let the mixture cool before adding the cream. Transfer to the ice cream machine and use according to manufacturers instructions. Add the nuts when the mixture starts to freeze. Transfer to a container and store in freezer.