Algemeen
Bereidingstijd: 0-10 minuten
Maaltijdgang: Nagerecht / Nagerecht
Soort keuken: Amerikaanse keuken
Techniek:
Aantal personen:
Ingredienten:
1/4 cup grofgehakte witte chocola
1/4 cup grofgehakte semisweet chocola
1/4 cup grofgehakte pecannoten
1/4 cup grofgehakte walnoten
1/4 cup gehalveerde chocolade-amandelen
4 ounces ongezoete chocola
1 cup melk
2 eieren
1 cup suiker
1 cup heavy or whipping cream
1 theelepel vanille-extract
1 snufje zout
Voorbereiding:
Bereidingswijze:
Combine the coarsely chopped chocolates, 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 to 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 to 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 chocolates and nuts, then continue freezing until the ice cream is ready.
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