New York Super Fudge Chunk Ice Cream
1/4 cup White chocolate; chop coarse
1/4 cup Semisweet chocolate; chop
1/4 cup Pecan halves; chopped
1/4 cup Walnuts; chop coarse
1/4 cup Chocolate covered almonds – cut in half
4 ounces Unsweetened chocolate
1 cup Milk
2 large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 teaspoon Vanilla extract
1 pinch Salt
Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate.
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.
Transfer the cream mixture to an ice cream maker and freeze following the manufacturer’s instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready.