Chocolate Pecan Ice Cream

• 8 ounces bittersweet (not unsweetened) chocolate, chopped
• 2 cups whipping cream
• 2 cups half and half
• 6 large eggs yolks
• 1/2 cup sugar
• 7 ounces bittersweet (not unsweetened) chocolate, chopped
• 1 1/4 cups pecans, toasted, chopped

1. Stir 8 ounces chocolate in top of double boiler over simmering water until melted and smooth.
2. Remove from over water.
3. Bring cream and half and half to boil in heavy large saucepan.
4. Whisk yolks and sugar in medium bowl to blend.
5. Gradually whisk in hat cream mixture.
6. return mixture to same saucepan.
7. Stir over medium-low heat until custard thickens and leaves path on bake of spoon when finger is drawn across, about 3 minutes (do not boil).
8. Strain custard into large bowl.
9. Whisk in melted chocolate.
10. Cover and refrigerate until cold, about 2 hours.
11. Mix 7 ounces chopped chocolate and pecans into custard.
12. Process mixture in ice cream maker according to manufacturer's instructions.
13. Transfer to container an freeze.
14. (Can be make 3 days ahead.)

bittersweet, whipping cream, eggs yolks, sugar, bittersweet, pecans

Taken from www.epicurious.com/recipes/food/views/chocolate-pecan-ice-cream-4497 (may not work)