Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           White chocolate -- chop coarse
     1/4  cup           Semisweet chocoate -- chop
     1/4  cup           Pecan halves -- chopped
     1/4  cup           Walnuts -- chop coarse
     1/4  cup           Chocolate covered almonds -- cut in half
   4      Ounces        Unsweetened chocolate
   1      cup           Milk
   2      Large         Eggs
   1      cup           Sugar
   1      cup           Heavy or whipping cream
   1      Teaspoon      Vanilla extract
     1/2  Teaspoon      Salt

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