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LOCATION: Recipes >> Desserts Frozen >> Chocolate Icecream 04

Print this Recipe    Chocolate Icecream 04

Fudge Chunk

1/4 cup white chocolate; chopped
1/4 cup semisweet chocolate; chopped
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 tsp vanilla extract
1/2 tsp 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.

Makes one Quart.


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