New York Super Fudge Chunk

by Ben Cohen and Jerry Greenfield
from Ben & Jerry’s Homemade Ice Cream & Dessert Book
(Workman, 1987)
Makes generous 1 quart

Semisweet chocolate, 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 and Jerry Greenfield

convert 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 or whipping cream
1 teaspoon vanilla extract
1 pinch salt

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Method
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.

Recipe © 1987 Workman Publishing Co. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.