Categories: Ice cream, Chocolate 
      Yield: 1 servings 
  
      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                           
  
  Ben's 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 anf 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.