Chocolate Ice Cream Recipe

4 oz. unsweetened chocolate
1 C. milk
2 large eggs
1 C. sugar
1 C. heavy or whipping cream
1 t. vanilla extract
1 pinch salt

Melt the unsweetened chocolate in the top of a double boiler over hot, but not boiling, water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.

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.

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

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

Variation:
For chocolate almond, use 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue freezing until the ice cream is ready.

Makes 1 quart.