Semisweet and white chocolate, chocolate covered almonds, pecans—how can you not love this Ben & Jerry’s perennial favorite? Give yourself an hour or so and you’ll have a dessert to die for.–Ben Cohen | Jerry Greenfield
LC Channeling Ben & Jerry Note: Sure, you could just go to the store and purchase a few pints of New York Super Fudge Chunk. But where’s the satisfaction in that? (And if you find a tremendous amount of satisfaction in that, let us put it this way, what if you have a craving for New York Super Fudge Chunk and it’s out of stock?!) There. You’re welcome.
Active time: 10 minutes | Total time: 30 minutes, not including chilling & churning
New York Super Fudge Chunk Recipe
Ingredients
| metric conversion- 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 whipping cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Directions
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- 1. Combine the coarsely chopped chocolates, 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 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 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 to 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.
- Candied Bacon Ice Cream from David Lebovitz
- Salted Caramel from Brown Eyed Baker
- Coffee Ice Cream with Warm Chocolate Sauce from Leite's Culinaria
- Butter Pecan Ice Cream from Leite's Culinaria
New York Super Fudge Chunk Recipe © 1987 Ben Cohen | Jerry Greenfield . Photo © 2011 David Leite All rights reserved.
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maybe I’m lazy (ok – no maybes about it!) but I would rather open a lovely pint of ALREADY MADE NYSFC than do all the chopping, mixing, etc. there are some things you don’t mess with!
I have this book but this is one recipe I have not made. My son is allergic to nuts. Grr….
I have made Ben’s Chocolate Chip Ice Cream and the Raspberry Ice Cream and both were excellent. I am having fun with my new ice cream maker. This book has a lot of inspiration in it. This looks so good. Wish I could have some.