Preparation:
In large mixer bowl, beat chocolate, Eagle Brand, egg yolks and vanilla. Stir in half and half, whipping cream and nuts. Pour into ice cream freeze. Add enough milk to freezer to fill line. Freeze, using 1/2 box rock salt and 1 bag ice, adding alternately to freezer. Freeze approximately 25 minutes. Drain excess water, remove crank and dasher, stop up hole in lid and pour remaining rock salt and ice in freezer. Cover with heavy blanket and let ripen.
|
