Fudge Chunk Ice Cream

1/4 cup white chocolate chop coarse
1/4 cup semisweet chocolate chop
1/4 cup pecan halves chopped
1/4 cup walnuts chop coarse
1/4 cup chocolate covered almonds halved
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

Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate.

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.

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. Pour the chocolate mixture into the cream mixture and blend.

Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.

Transfer the cream mixture to an ice cream maker and freeze following the manufacturer's instructions. 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.

Makes one quart.