• 4 oz unsweetened chocolate
• 1 cup milk
• 1 tsp. espresso powder (optional)
• 2 large eggs
• 1 cup sugar
• 1 cup heavy cream
• 1 tsp. vanilla
• 1 pinch salt

Directions

Place chocolate and milk into a medium sauce pan. Heat on very low heat, stirring constantly until melted. Add expresso powder and stir. Remove from heat. In a seperate bowl, beat eggs with a hand mixer for about 2 minutes, until fluffy and smooth. Add sugar, beat 30 seconds. Add the cream, vanilla and salt, mix just until blended. Pour half of the chocolate mixture into the egg mixture, stirring constantly. Then add the egg mixture to the remaining half of the chocolate. Cook on low heat, stirring constantly for about 3 minutes. This should be just long enough to cook the eggs. Remove from heat and refrigerate 5 hours or overnight. Freeze in an ice cream maker per instructions. Makes 1 quart.