| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Dessert | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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