Be the first to Three kinds of chocolate and 3 kinds of nuts go into this wickedly indulgent ice cream from Ben and Jerry.
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- 1/4 cup coarsely chopped white chocolate
- 1/4 cup coarsely chopped semisweet chocolate
- 1/4 cup chopped pecan halves
- 1/4 cup coarsely chopped walnuts
- 1/4 cup halved chocolate-covered almonds
- 4 ounces unsweetened chocolate
- 1 cup milk
- 2 large eggs
- 1 cup sugar
- 1 cup heavy or whipping cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Preparation:
Combine the coarsely chopped chocolates, 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 to 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 to 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 ready.
Yield: 1 generous quart
Recipe Source: Ben & Jerry's Homemade Ice Cream & Dessert Book by Ben Cohen & Jerry Greenfield with Nancy J. Stevens (Workman Publishing)
Reprinted with permission.
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 to 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 to 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 ready.
Yield: 1 generous quart
Recipe Source: Ben & Jerry's Homemade Ice Cream & Dessert Book by Ben Cohen & Jerry Greenfield with Nancy J. Stevens (Workman Publishing)
Reprinted with permission.
