*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Chocolate
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            White chocolate, chop coarse
      1/4   c            Semisweet chocolate, chopped
      1/4   c            Pecan halves, chopped
      1/4   c            Walnuts, chop coarse
      1/4   c            Halved choco-covered almonds
    4       oz           Unsweetened chocolate
    1       c            Milk
    2                    Large eggs
    1       c            Sugar
    1       c            Heavy or whipping cream
    1       t            Vanilla extract
    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).
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