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.
Special Equipment: Ice cream maker
New York Super Fudge Chunk
- Quick Glance
- 10 M
- 30 M
- Makes 1 quart
- 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 cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- 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.