Instructions: Melt the chocolate in double boiler. Stir in the sugar, egg yolks, and salt. Add the hot milk and stir the mixture over medium heat about 3 minutes. Add the vanilla, strain through a fine sieve, and let the mixture chill. Whip cream thoroughly until it is firm and fold in the chocolate mixture. Pour

into the freezing can and freeze per manufacturers instructions. For Orange Chocolate Ice Cream, add 1/4 c. Grand Marnier or Cointreau and 1 Tbsp. grated orand rind to the chocolate custard.

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