CopyCat Ben & Jerry's Ny Super Fudge Chunk

Let's Cook

1. Step 1.

   In a bowl, combine the coarsely chopped chocolate, pecans, walnuts, and chocolate-covered almonds. Cover the bowl and refrigerate until needed; this keeps the mix-ins firm so they don't melt when added to the ice cream.

2. Step 2.

   Melt the unsweetened chocolate in the top of a double boiler set over hot, not boiling, water. Stir occasionally until the chocolate is completely smooth and glossy, then remove from heat.

3. Step 3.

   Whisk the milk into the melted chocolate a little at a time, stirring constantly, until the mixture is smooth. Return the double boiler to the heat if needed to keep it fluid, then remove from heat and let the chocolate mixture cool to room temperature.

4. Step 4.

   While the chocolate mixture cools, whisk the eggs in a mixing bowl until light and fluffy, about 1 to 2 minutes. Gradually whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

5. Step 5.

   Add the cream, vanilla, and salt to the egg mixture and whisk to blend. Pour the cooled chocolate mixture into the cream mixture and whisk until fully incorporated.

6. Step 6.

   Cover the bowl and refrigerate the cream mixture until cold, about 1 to 3 hours depending on your refrigerator. While it chills, make sure the ice cream maker bowl is frozen according to the manufacturer's instructions.

7. Step 7.

   Transfer the chilled cream mixture to an ice cream maker and freeze following the manufacturer's instructions. The mixture will thicken and stiffen as it churns.

8. Step 8.

   About 2 minutes before the ice cream is done, add the chilled chocolate and nut mixture, then continue freezing until the ice cream is ready. The ice cream should be thick and creamy; transfer to a container and freeze until firm if desired.