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Ingredientes
- 1/4 c. Coarsely minced white chocolate
- 1/4 c. Coarsely minced semisweet chocolate
- 1/4 c. Minced pecan halves
- 1/4 c. Coarsely minced walnuts
- 1/4 c. Halved chocolate covered almonds
- 4 ounce Unsweetened chocolate
- 1 c. Lowfat milk
- 2 lrg Large eggs
- 1 c. Sugar
- 1 c. Heavy or possibly whipping cream
- 1 tsp Vanilla extract
- 1 pch Salt
Direcciones
- 1. Combine the coarsely minced chocolates, pecans, walnuts, and chocolate covered almonds in a bowl, cover, and chill.
- 2. 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.
- 3. Whisk the Large eggs in a mixing bowl till light and fluffy, 1 to 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.
- 4. Pour the chocolate mix into the cream mix and blend. Cover and chill till cool, about 1 to 3 hrs, depending on your refrigerator.
- 5. Transfer the cream mix to an ice cream maker and freeze following the manufacturer's instructions.
- 6. After the ice cream stiffens (about 2 min before it is done), add in the chocolates and nuts, then continue freezing till the ice cream is ready.
- Makes 1 generous qt.
- /DESSERTS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 302 | |
| Calories from Fat 150 | 50% |
| Total Fat 17.53g | 22% |
| Saturated Fat 8.18g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 62mg | 3% |
| Potassium 277mg | 8% |
| Total Carbs 37.45g | 10% |
| Dietary Fiber 3.8g | 13% |
| Sugars 31.15g | 21% |
| Protein 6.6g | 11% |
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