This recipe is from Ben and Jerry’s recipe book, with minor variations, most notably, the use of very fresh raw milk and cream, and the addition of buttered pecans (recipe also found in Ben and Jerry’s book). The book has disappeared. There are two recipes for chocolate ice cream, one is Ben’s and the other is Jerry’s. This recipe is the one with both bar chocolate and powdered chocolate.
Saute 1 cup of chopped pecans in butter and salt until toasted. (raw butter is best if you can get it) Drain off excess butter and save it. Cool the pecans in the fridge.
In a double boiler melt 2oz of unsweetened bar chocolate. Add the butter you drained off the pecans. Add 1/4 cup unsweetened cocoa a little at a time, mixing with a wire whip. Slowly add 1 cup milk, again using a wire whip. If it clumps up, it’s ok, just wait for it to get warmer and try whipping it again. remove from heat and let cool in the fridge.
Beat 2 whole eggs with an electric mixer until fluffy. Add 1 cup sugar a little at a time. Slow down the mixer and add 1 1/2 cups cream, the cooled chocolate mixture, and 1-2 Tbs vanilla.
Put the mixture in an ice cream maker and run it according to the manufacturer’s instructions. About half way through (15 minutes or so for an electric one), add the cooled pecans.
Put it in the freezer to finish hardening.
Enjoy.
Mary