| 1 | Ben"s chocolate ice cream is about as rich as they come. |
| 2 | The pinch of salt helps to bring out the chocolate flavor. |
| 3 | Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. |
| 4 | Gradually whisk in the milk and heat, stirring constantly, until smooth. |
| 5 | Remove from the heat and let cool. |
| 6 | Whisk the eggs in a mixing bowl until light anf fluffy, 1-2 minutes. |
| 7 | Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. |
| 8 | Add the cream, vanilla and salt and whisk to blend. |
| 9 | Pour the chocolate mixture into the cream mixture and blend. |
| 10 | Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. |
| 11 | Transfer the mixture to an ice cream maker and freeze following the manufacturer"s instructions. |
| 12 | Makes 1 generous quart. |
| 13 | 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 |
