Chocolate Ice Cream

4 ounces unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 teaspoon vanilla extract
1 pinch salt


Melt the chocolate in a heat-proof bowl over a small saucepan of simmering water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from heat and strain through a fine sieve into a small bowl. Let cool, about 10 minutes.
Whisk the eggs in a mixing bowl until light and fluffy, 2 to 3 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.
Pour the cooled chocolate mixture into the cream mixture and whisk to combine. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions. Makes 1 quart