1/4 c White chocolate; chop coarse 1/4 c Semisweet chocolate; chop 1/4 c Pecan halves; chopped 1/4 c Walnuts; chop coarse 1/4 c Chocolate covered almonds; - cut in half 4 oz Unsweetened chocolate 1 c Milk 2 lg Eggs 1 c Sugar 1 c Heavy or whipping cream 1 ts Vanilla extract 1 pn 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 Generous Quart.
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