Instructions: Combine chocolate and butter in the top pan of a double boiler over simmering water. Melt, stirring occasionally. Remove top pan from heat. Stir in sugar.

Beat in eggs, 1 at a time. Stir in salt and flour. Stir in vanilla.

Preheat oven to 350 degrees. Spread batter in greased 9-by-13 inch pan. Bake 20 to 25 minutes or until just firm. Remove from oven and cool completely.

Carefully turn pan upside down so brownies are on a clean work surface. Trim off browned edges. Cut brownies into three 8-by-4 inch slabs. Place 1 layer in 8 1/2-by-4 1/2 inch pan. Spread 3 cups ice cream over the top. Place another brownie layer on top and press down. Spread with remaining 3 cups ice cream. Top with third brownie layer and press down. Cover pan with foil and freeze at least 2 hours.

To serve, run a knife around the edges of the pan, and turn ice cream loaf onto chilled cutting board. Work fast so ice cream doesnt melt. Either cut into 1 inch slices for 8 servings or make diagonal slices. For diagonal slices, cut loaf into 3 long horizontal slices. Cut in half widthwise for total of 6 slices.

Remove slices one at a time and cut diagonally in half to make 12 slices.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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