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New York Super Fudge Chunk
1/4 cup coarsely chopped white chocolate
1/4 cup coarsely chopped semisweet chocolate
1/4 cup chopped pecan halves
1/4 cup coarsely chopped walnuts
1/4 cup halved chocolate covered almonds
4 oz unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 tsp vanilla extract
1 pinch salt
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 chocolates and nuts, then continue freezing until the ice
cream is ready.
Makes 1 generous quart.
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Fudge Icecream 02