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New York Super Fudge Chunk Ice Cream














Trans-fat Free, Good source of fiber, Low Sodium


¼ cup white chocolate
chop coarse
¼ cup semi-sweet chocolate
semi-sweet,, null, null
¼ cup pecan halves
chop coarse
¼ cup walnuts
chop coarse
¼ cup almonds
chcolate covered, halved
4 ounces unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy whipping cream
or whipping cream
1 teaspoon vanilla extract
1 pinch salt


  1. Combine the coarsely chopped chocolate, pecans, walnuts and refrigerate.

  2. 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.

  1. 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.

  1. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.

  2. Transfer the cream mixture to an ice cream maker and freeze 6. After the ice cream stiffens( about 2 minutes before it is done) add the chocolate and nuts. Makes one Generous Quart. Note: "New York Super Fudge Chunk was developed as a regional flavor for the sophisticated New York palate.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 54154% of calories from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 76mg 3%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 15%
Sugars g
Protein 21g
Vitamin A 14% Vitamin C 1%
Calcium 13% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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