Ingredients
- 1/4 cup White chocolate; chop coarse
- 1/4 cup Semisweet chocoate; chop
- 1/4 cup Pecan halves; chopped
- 1/4 cup Walnuts; chop coarse
- 1/4 cup Chocolate covered almonds; cut in half
- 4 oz Unsweetened chocolate
- 1 cup Milk
- 2 Large Eggs
- 1 cup Sugar
- 1 cup Heavy or whipping cream
- 1 teas Vanilla extract
- 1/2 teas Salt
Preparation
Step 1
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.