Chocolate Pecan Ice Cream

8 oz. bittersweet chocolate
2 C. whipping cream
2 C. half-and-half
6 egg yolks
1/2 C. sugar
7 oz. bittersweet chocolate, chopped
1 3/4 C. chopped toasted pecans

Stir the eight ounces of chocolate in the top of a double boiler over simmering water until melted. Remove. Bring cream and half-and-half to boil in large saucepan. Whisk the yolks and sugar in a bowl to blend well. Gradually whisk in hot cream mixture. Return to same saucepan and stir over low heat until custard coats spoon. Strain custard into large bowl. Whisk in melted chocolate and chill for a couple hours. Stir in chopped chocolate and pecans and process in ice cream maker.

Make sure you use bittersweet, not unsweetened, chocolate. If you prefer it to be a little sweeter, use semi-sweet chocolate in the same amounts.