Chocolate Ice Cream Recipe

In a medium saucepan, warm the half-and-half until bubbles form around the edge of the pan. Set off the heat, stir in the chocolate until the mixture is smooth and blended.

In a large mixing bowl, whisk together the yolks, sugar and salt until blended. Gradually pour the chocolate cream into the yolk mixture, whisking constantly, until the liquid is fully incorporated.

Pour the mixture into the top pan of a double boiler and set the pan over simmering water. Cook the sauce, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, 10 to 12 minutes. (Do not let the sauce boil.)

Pour the mixture through a fine-mesh sieve into a clean bowl and stir in the vanilla. Nestle the bowl in the ice and stir the mixture occasionally until cool to the touch, about 30 minutes.

Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions. Transfer the ice cream to a chilled container with a lid and freeze 3 to 4 hours before serving.