Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor.
4 oz Unsweetened chocolate
1 c Heavy or whipping cream
1 c Milk
1 ts Vanilla
2 lg Eggs
1 pn Salt
1 c Sugar
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.