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1/4 c White chocolate, chop coarse 1 c Milk
1/4 c Semisweet chocolate, chopped 2 Large eggs
1/4 c Pecan halves, chopped 1 c Sugar
1/4 c Walnuts, chop coarse 1 c Heavy or whipping cream
1/4 c Halved choco-covered almonds 1 ts Vanilla extract
4 oz Unsweetened chocolate 1 pn Salt
1. Combine the coarsely chopped chocolate, 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, 1-2
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 1-3 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 chocolate and nuts, then continue
freezing until the ice cream is ready. 2:12 AM
Makes one Generous Quart. Note: “New York Super Fudge Chunk was
developed as a regional flavor for the sophisticated New York palate.
After coming up with several variations in our Burlington lab,we
packed the samples in dry ice and shipped them by bus to our New
york consultants, a group of musicians on Manhattan’s Upper West Side.
Following several weeks of refinement and discussion, we all agreed
on this final recipe- a chocolate lover’s dream.” from Ben and
Jerry’s Homemade Ice cream and Dessert book, by Ben Cohen and Jerry
Greenfield,(pg 34).
Yields
1 servings
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