CopyCat Ben & Jerry's Ny Super Fudge Chunk

Let's Cook

1. Step 1.

   In a medium bowl, combine the coarsely chopped chocolate, pecans, walnuts, and chocolate-covered almonds. Stir gently to mix, then cover the bowl with plastic wrap and refrigerate until needed; this keeps the chocolate and nuts firm so they don't melt when added to the ice cream.

2. Step 2.

   Set up a double boiler with the top insert over a pot of hot, not boiling, water. Add the unsweetened chocolate to the top insert and melt, stirring occasionally with a whisk, until smooth and glossy. Be careful not to let any water touch the chocolate.

3. Step 3.

   While the chocolate melts, measure out the milk. Once the chocolate is fully melted, whisk in the milk a little at a time, stirring constantly, and continue to heat until the mixture is smooth and well combined. Remove the top insert from the heat and let the chocolate mixture cool to room temperature; this prevents it from curdling the eggs later.

4. Step 4.

   While the chocolate mixture cools, in a large mixing bowl, whisk the eggs until they are light and fluffy, about 1 to 2 minutes. Gradually whisk in the sugar, a little at a time, and continue whisking until completely blended, about 1 minute more. The mixture should be pale and slightly thickened.

5. Step 5.

   Add the cream, vanilla, and salt to the egg mixture and whisk until fully blended. Then pour the cooled chocolate mixture into the cream mixture and whisk until smooth and evenly colored. Cover the bowl and refrigerate until the mixture is cold, about 1 to 3 hours, depending on your refrigerator; it should be thoroughly chilled before churning.

6. Step 6.

   Once the mixture is cold, transfer it to an ice cream maker and freeze according to the manufacturer's instructions. While the ice cream churns, ensure the chocolate and nut mixture is still cold and ready to add.

7. Step 7.

   When the ice cream has stiffened, about 2 minutes before it is done, add the chilled chocolate and nut mixture and continue freezing until the ice cream is ready. The final ice cream should be thick and creamy with evenly distributed chunks. Transfer to a freezer-safe container and freeze until firm, if desired.