1/4 cup white chocolate, chopped coarsely
1/4 cup semisweet chocolate, chopped coarsely
1/4 cup pecan halves, chopped coarsely
1/4 cup walnuts, chopped coarsely
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 pinch salt
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 ready.
Makes 1 quart.