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Ingredientes
- 1/4 c. White chocolate, chop coarse
- 1/4 c. Semisweet chocoate, chop
- 1/4 c. Pecan halves, minced
- 1/4 c. Walnuts, chop coarse
- 1/4 c. Chocolate covered almonds, cut in half
- 4 ounce Unsweetened chocolate
- 1 c. Lowfat milk
- 2 lrg Large eggs
- 1 c. Sugar
- 1 c. Heavy or possibly whipping cream
- 1 x teas Vanilla extract
- 1/2 x teas Salt
Direcciones
- Combine the coarsely minced chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and chill. Heat the unsweetened chocolate in the top of a double boiler over warm, not boiling water.
- Whisk in the lowfat milk, a little at a time, and heat, stirring constantly, till smooth. Remove from the heat and let cold. Whisk the Large eggs in a mixing bowl till light and fluffy, 1-2 min. Whisk in the sugar, a little at a time, then continue whisking till completely blended, about 1 minute more.
- Add in the cream, vanilla and salt and whisk to blend. Pour the chocolate mix into the cream mix and blend. Cover and chill till cool, about 1-3 hrs, depending on your refrigerator. Transfer the cream mix to an ice cream maker and freeze following the manufacturer's instructions.
- After the ice cream stiffens (about 2 min before it is done), add in the chocolate and nuts, then continue freezing till the ice cream is ready.
- Makes one Qt.
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