Chocolate Ice Cream

4 oz unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 tsp vanilla extract
1 pinch salt

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, unitl smooth.  Remove from 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 minutes more.  Add the cream, vanilla, and salt and whisk to blend.

Pour the chocolate mixuture 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 according to manufacturer's instructions.

Yeild: 1 quart

Note:  This is our favorite chocolate ice cream.  It is great alone, but we also like it with crushed mint oreo's or as Rocky Road with marshmallows, mini-chocolate chips and chopped nuts.