New York Super Fudge Chunk-Ben & Jerry's

* Exported from MasterCook *

NEW YORK SUPER FUDGE CHUNK-BEN & JERRY'S

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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).



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