Categories: Ice cream, Chocolate 
      Yield: 1 servings 
  
    1/4 c  White chocolate, chop coarse 
    1/4 c  Semisweet chocolate, chopped 
    1/4 c  Pecan halves, chopped 
    1/4 c  Walnuts, chop coarse 
    1/4 c  Halved choco-covered almonds 
      4 oz Unsweetened chocolate 
      1 c  Milk 
      2    Large eggs 
      1 c  Sugar 
      1 c  Heavy or whipping cream 
      1 ts Vanilla extract 
      1 pn Salt 
  
  1. Combine the coarsely chopped chocolate, pecans, walnuts and chocolate 
  covered almonds in a bowl, cover and refrigerate, 2.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. 3.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. 4. Pour the chocolate 
  mixture into the cream mixture and blend. Cover and refrigerate until cold, 
  about 1-3 hours, depending on your refrigerator. 5. Transfer the cream 
  mixture to an ice cream maker and freeze following the manufacturer's 
  instructions. 6. 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. 2:12 AM 
   
  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." from Ben and Jerry's Homemade Ice 
  cream and Dessert book, by Ben Cohen and Jerry Greenfield,(pg 34).