New York Super Fudge Chunk

In a bowl, toss together the coarsely chopped chocolates, pecans, walnuts, and chocolate-covered almonds. Tuck it in the freezer.

Warm the unsweetened chocolate in the top of a double boiler over hot, not boiling, water, until melted or warm it in a bowl in the microwave on 50% for about 1 minute or longer, as needed.

Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool.

In another bowl, whisk the eggs with a stand mixer or by hand until light and fluffy, 1 to 2 minutes if using a stand mixer or 3 to 4 minutes if using a whisk.

Whisk in the sugar, a little at a time, and continue whisking until it’s completely incorporated, about 1 minute more. Add the cream, vanilla, and salt and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend. Cool to room temperature. Cover and refrigerate until cold, preferably at least 8 hours.

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

After the ice cream thickens and about 2 minutes before it’s done churning, dump in the chocolate and nuts. Continue processing until the ice cream is ready.

Serve it soft, straight from the maker, or if you prefer your ice cream harder, transfer it to a resealable container and freeze for at least 1 hour.