Preparation:
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 the heat and let cool. 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. Pour the chocolate
mixture into the cream mixture and blend. Cover and refrigerate until
cold, about 1-3 hours, depending on your refrigerator. 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 the ice cream is read |
