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1/4 cup White chocolate;
chop coarse
1/4 cup Semisweet chocolate; 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 tsp Vanilla extract
1 pinch 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.
submitted by Theresa G.
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