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1/4 c Coarsely chopped white
-chocolate
1/4 c Coarsely chopped semisweet
-chocolate
1/4 c Chopped pecan halves
1/4 c Coarsely chopped walnuts
1/4 c Halved chocolate covered
-almonds
4 oz Unsweetened chocolate
1 c Milk
2 lg Eggs
1 c Sugar
1 c Heavy or whipping cream
1 ts Vanilla extract
1 pn Salt
From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Date: 23 Jun 1994 14:58:27 -0400
1. Combine the coarsely chopped chocolates, pecans, walnuts, and chocolate
covered almonds in a bowl, cover, and refrigerate.
2. 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.
3. 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.
4. Pour the chocolate mixture into the cream mixture and blend. Cover and
refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
5. Transfer the cream mixture to an ice cream maker and freeze following
the manufacturer’s instructions.
6. 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.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
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