Ingredients

• 4 large egg yolks
• 3/4 cup granulated sugar
• 1 1/2 cups whole milk
• ¼ tsp kosher salt
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract
• ½ tsp almond extract
• 1 cup toasted pecans, roughly chopped
• ½ cup semi-sweet chocolate, chopped
• ½ cup caramel sauce
• ½ cup fudge sauce

Instructions

1. In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
2. In a saucepan, combine the milk and salt. Heat over medium heat until just simmering (be careful not to let it boil), then remove from heat.
3. Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Gradually pour the tempered egg mixture back into the saucepan with the remaining hot milk, stirring continuously.
5. Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (this should take a few minutes).
6. Strain the mixture through a fine sieve to remove any cooked egg pieces.
7. Stir in the heavy cream, vanilla extract, and almond extract until well combined.
8. Cover the surface of the mixture directly with plastic wrap to prevent a skin from forming. Refrigerate until completely chilled.
9. Pour the chilled mixture into an ice cream maker bowl and churn using the ice cream setting until thick and the consistency of soft-serve ice cream.
10. During the last two minutes of churning, add the chopped chocolate and all but one tablespoon of the toasted pecans, mixing until evenly distributed.
11. Spoon half of the churned ice cream into a shallow container or loaf pan.
12. Drizzle with half of the caramel sauce and chocolate sauce, then gently swirl with a spoon to create a marbled effect.
13. Repeat with the remaining ice cream, caramel sauce, and chocolate sauce. Sprinkle the remaining pecans on top.
14. Press plastic wrap or wax paper directly onto the surface of the ice cream. Freeze for at least 4 hours, or until firm.
15. Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly.