1. Combine the coarsely chopped chocolates, pecans, walnuts, and chocolate covered almonds in a bowl, cover, 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.

3. 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.

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

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

6. After the ice cream stiffens (about 2 minutes before it is done), add the chocolates and nuts, then continue freezing until the ice cream is ready. Makes 1 generous quart.