Instructions: 1. Melt the 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.

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

3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold. About 1-3 hours depending on your refrigerator.

4. Transfer the mixture to an ice cream freezer and freeze according to the instructions.

Makes 1 Quart.

Variations: Add these after the ice cream stiffens (about 2 minutes before done) then continue freezing.

1. Add 1 cup roasted whole almonds.

2. Add 1 cup chopped Reeses Peanut Butter Cups (chilled)

3. Add 1 cup Andes Mints Chopped (chilled)

Add any variation of the above keeping the final addition to 1 cup.

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