1/4 c White chocolate; chop coarse 1 c Milk
1/4 c Semisweet chocoate; chop 2 lg Eggs
1/4 c Pecan halves; chopped 1 c Sugar
1/4 c Walnuts; chop coarse 1 c Heavy or whipping cream
1/4 c Chocolate covered almonds; 1 ts Vanilla extract
– cut in half 1 pn Salt
4 oz Unsweetened chocolate
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.
Makes one Generous Quart. Note: “New York Super Fudge Chunk was developed
as a regional flavor for the sophisticated New York palate. After coming up
with several variations in our Burlington lab,we packed the samples in dry
ice and shipped them by bus to our New york consultants, a group of
musicians on Manhattan’s Upper West Side. Following several weeks of
refinement and discussion, we all agreed on this final recipe- a chocolate
lover’s dream.”
Yields
1 servings
