Recipe: Fudge Chunk Ice Cream (ice cream maker)

FUDGE CHUNK ICE CREAM

1/4 cup coarsely chopped white chocolate
1/4 cup coarsely chopped semisweet chocolate
1/4 cup coarsely chopped pecan halves
1/4 cup coarsely chopped walnuts
1/4 cup chocolate covered almonds, cut in half
4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 cup heavy (whipping) cream
1 teaspoon vanilla
1/4 teaspoon 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 heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar, a little at a time, then continue whisking until completely blended. 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.

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 ready.

Source: Al Roker's Big Bad Book of Barbecue: 100 Easy Recipes for Backyard Barbecue and Grilling