-
1
Combine the coarsely minced chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and chill.
-
2
Heat the unsweetened chocolate in the top of a double boiler over warm, not boiling water.
-
3
Whisk in the lowfat milk, a little at a time, and heat, stirring constantly, till smooth.
-
4
Remove from the heat and let cold.
-
5
Whisk the Large eggs in a mixing bowl till light and fluffy, 1-2 min.
-
6
Whisk in the sugar, a little at a time, then continue whisking till completely blended, about 1 minute more.
-
7
Add in the cream, vanilla and salt and whisk to blend.
-
8
Pour the chocolate mix into the cream mix and blend.
-
9
Cover and chill till cool, about 1-3 hrs, depending on your refrigerator.
-
10
Transfer the cream mix to an ice cream maker and freeze following the manufacturer's instructions.
-
11
After the ice cream stiffens (about 2 min before it is done), add in the chocolate and nuts, then continue freezing till the ice cream is ready.
-
12
Makes one Qt.
