Categories: Ice cream 
      Yield: 1 servings 
  
      2 oz Unsweetened chocolate 
    1/3 c  Unsweetened cocoa pwdr 
  1 1/2 c  Milk 
      2    Large eggs 
      1 c  Sugar 
      1 c  Whipping cream 
      1 t  Vanilla extract 
  
  1.  Melt the unsweetened chocolate on top of a double boiler over hot, 
  not boiling, water.  Gradually whisk in the cocoa and heat, stirring 
  constantly, until smooth.  (The chocolate may "seize" or clump 
  together.  Don't worry, the milk will dissolve it.)  Whisk in the 
  milk, a little at a time, and heat until completely blended. Remove 
  from the heat and let cool. 
  2.  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 minute more.  Pour in the 
  cream and vanilla and whisk to blend. 
  3.  Pour the chocolate mixture into the cream mixture and blend. Cover 
  and refrigerate until cold, about 1 to 2 hours, depending on your 
  refrigerator. 
  4.  Transfer the mixture to an ice cream maker and freeze following 
  the manufacturer's instructions. 
  Makes 1 quart. 
  VARIATIONS: 
  CHOCOLATE CHOCOLATE CHIP:  Add 3/4 c. semisweet chocolate chips after 
  the ice cream stiffens (about 2 minutes before it is done), then 
  continue freezing until the ice cream is ready. 
  CHOCOLATE MINT:  Whisk 1 teaspoon peppermint extract into the mixture 
  just before transferring it to the ice cream maker. 
  CHOCOLATE PEANUT BUTTER:  Just before transferring the mixture to the 
  ice cream maker, pour about 1 cup of it into a separate bowl.  Add 1/2 
  cup smooth peanut butter and whisk until completely blended. Return to 
  the remaining mixture and blend. 
  CHOCOLATE BANANA:  Mash 2 overripe bananas and the juice of one lemon 
  together in a bowl, then whisk until smooth.  After the ice cream 
  stiffens (about 2 minutes before it is done), add the banana mixture, 
  then continue freezing until the ice cream is ready. 
  CHOCOLATE FUDGE PECAN:  After the ice cream stiffens (about 2 minutes 
  before it is done), add 3/4 cup pecan halves, then continue freezing 
  until the ice cream is ready.  After it is ready, remove the dasher 
  and fold in 1 cup fudge sauce (cold) into the ice cream with a 
  spatula. 
  CHOCOLATE REESE'S CUP:  Chop 1 cup Reese's Peanut Butter cups, place 
  into bowl and refrigerate.  After ice cream stiffens, add the candy, 
  then continue freezing until the ice cream is done. 
  Source:  Ben & Jerry's Homemade Ice Cream & Dessert Book