Melt the chocolate and nut bars in a beating bowl over the water bath. Add the liqueur and half of the cream. Beat everything until smooth with a whisk.
Soak the gelatin. Beat the other half of the cream until stiff. Separate the eggs and add the yolks to the mixture and continue to beat over the water bath until it thickens. Remove from the water bath, squeeze out the gelatin well and stir into the mixture. Now continue beating cold (place the beating bowl in a larger bowl / bowl filled with ice cubes). When the mixture reaches room temperature, the whipped cream is carefully folded in. Pour into a mold and freeze in the freezer (freezer). Stir every now and then with a fork (so that the nuts are distributed all over the place).
Or, after it has frozen (approx. 2 hours), pour the ice cream into a terrine lined with cling film or something similar with a spatula and freeze it completely.
In addition, hot Amarena cherries are very good (recipe can be found here at CK)!
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