4 ounces unsweetened chocolate
1 cup whole milk
2 large eggs
1 cup granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 pinch salt
Melt chocolate in a double boiler over hot but not boiling water. Gradually whisk in milk, stir until smooth. Remove from heat and let cool. Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes. Gradually whisk in sugar the continue whisking 1 minute longer until completely blended. Add cream, vanilla and salt, whisk. Add chocolate mixture and blend well. Cover, chill and freeze according to ice cream makers directions.
NOTE:
Egg substitute can be used in place of the raw eggs.
Makes 1 quart.