New York Super Fudge Chunk

New York Super Fudge Chunk Recipe

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.

New York Super Fudge Chunk Recipe

  • Quick Glance
  • 10 M
  • 30 M
  • Makes 1 quart

Ingredients

  • 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

  • 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.
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Comments
Comments
  1. Marla says:

    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!

  2. RisaG says:

    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.

  3. nancy says:

    Is it true that the eggs are not cooked into a custard sauce?

    • David Leite says:

      nancy, yes, indeedie. In this recipe the eggs aren’t cooked as in some other custards. So if you, or anyone you’re serving this to, are immuno-suppressed or pregnant, I’d suggest passing on it. We have lots of great ice cream recipes on the site.

  4. nancy says:

    Thanks David. I was just surprised :-)

  5. berkeleygirl says:

    Any suggestions re: how to make a dairy-free version of this? Could I simply swap soy (or coconut) milk for the milk and cream, and proceed with the custard-making? Please advise. :-)

    • Beth Price says:

      Hi Berkeleygirl, I’m posing your question to our testers and readers to see if anyone has tried a dairy free version. Anyone?

    • Beth Price says:

      Melissa, one of our testers, had the following suggestion: This ice cream calls for whole milk, cream, and buttermilk. To get the same taste, you are going to have to not just substitute for milk, but add something acidic to replicate the taste of buttermilk. Soy milk will curdle in the presence of an acid, so I wouldn’t recommend it. The recipe is dependent on the fat from the milk and cream for it’s texture. I would recommend using coconut milk, but not the kind sold in cartons in the supermarket. You would want the high-fat kind in cans that you would use for Thai cooking. Also, to help with texture, you might consider increasing the amount of egg yolk. So I might use 2 cups of canned coconut milk (full fat), and five egg yolks. To get the acidity… well, that might require some experimentation. A little bit of white vinegar would be the most neutral way, but you could have fun with it and add, say Chinese black vinegar, which has a sweetness to it, or balsamic vinegar. You’d be looking at 1-2 teaspoons of vinegar. Another thing that would help the texture would be to add a teaspoon of Bourbon or other whiskey. This would be a nice addition and would help it from being too “icy”.

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