SUPER FUDGE CHUNK ICE CREAM

1/4 cup White chocolate; chop coarse

1/4 cup Semi-sweet 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 teas Vanilla extract

1/2 teas 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.