1 cup heavy or whipping cream
1 cup sugar
2 large eggs
1 cup milk
4 oz unsweetened chocolate
1 pinch salt
1 teaspoon vanilla
This chocolate ice cream is about as rich as they come. The
pinch of salt helps to bring out the chocolate flavor. Melt the
unsweetened chocolate in the top of a double boiler over hot,
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, 1-2 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 1-3 hours, depending on
your refrigerator. Transfer the mixture to an ice cream maker
and freeze following the manufacturer's instructions. Makes 1
generous quart.
VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds
(salted
or unsalted) after the ice cream stiffens, about 2 minutes
before it
is done, then continue to freeze until the ice cream is ready.