Categories: Ice cream 
      Yield: 1 servings 
  
    1/4 c  White chocolate; chop coarse        1 c  Milk 
    1/4 c  Semisweet chocoate; chop            2 lg Eggs 
    1/4 c  Pecan halves; chopped               1 c  Sugar 
    1/4 c  Walnuts; chop coarse                1 c  Heavy or whipping cream 
    1/4 c  Chocolate covered almonds;          1 ts Vanilla extract 
           - cut in half                       1 pn Salt 
      4 oz Unsweetened chocolate           
  
  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 one Generous Quart. Note: "New York Super Fudge Chunk was developed 
  as a regional flavor for the sophisticated New York palate. After coming up 
  with several variations in our Burlington lab,we packed the samples in dry 
  ice and shipped them by bus to our New york consultants, a group of 
  musicians on Manhattan's Upper West Side. Following several weeks of 
  refinement and discussion, we all agreed on this final recipe- a chocolate 
  lover's dream."