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1/4 cup white chocolate, coarsely chopped
Combine the coarsely chopped chocolates, 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 to 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 to 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.
Posted by Netanya Hoffman
Nutritional Info Per Serving: N/A
1/4 cup semisweet chocolate, coarsely chopped
1/4 cup pecan halves, chopped
1/4 cup walnuts, coarsely chopped
1/4 cup chocolate-covered almonds, halved
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