Ben's Chocolate

1. 1

   Melt chocolate in top of double boiler over hot, not boiling water.

2. 2

   Gradually whisk in the milk and heat, stirring constantly, until smooth.

3. 3

   Remove from the heat and let cool.

4. 4

   Whisk the eggs in a mixing bowl until light a fluffly, 1-2 minutes.

5. 5

   Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

6. 6

   Add the cream, vanilla, and salt and whisk to blend.

7. 7

   Pour the chocolate mixture into the cream mixture and blend.

8. 8

   Cover and refrigerate until cold, about 1 to 3 hours, depending upon your refrigerator.

9. 9

   Transfer the mixture to you ice cream maker and freeze according to the manufacturer's directions.

10. 10

    Note: I don't believe that it's necessary to follow the directions for making the base particularly carefully.

11. 11

    I heated the cream to almost-boiling and then poured over the chopped chocolate- much easier than the double boiler.

No additional tips available.