Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 222.
I made this on the 4th of July as a treat to myself to help relieve the depression over the drought and hot weather. I think it worked. Chocolate ice cream is probably my all-time favorite dessert and this is sooooo good! Very smooth, creamy and rich. Note: The original recipe printed in the book calls for double the ingredients listed here and it makes 4 quarts. She mentions using an ice cream churn. I think most people these days use the smaller 2 quart automatic ice cream makers. This is what I use so I've adjusted the recipe accordingly. There are many variations that you can add (liquor, nuts, coffee, etc.) It is delicious just as it is but I think I will add nuts the next time I make it.
3 1/2 cups heavy cream
6 oz. semisweet chocolate chips
1 oz. (1 square) unsweetened chocolate
1/2 cup granulated sugar
1/4 cup water
Pinch of salt
3 egg yolks
1 tsp. vanilla extract
Place 1 cup of the cream (reserve 2 1/2 cups) in a heavy saucepan. Add both chocolates, place over low heat, and stir occasionally until the chocolate is melted.
Remove from the heat and beat briefly with a wire whisk, an electric mixer, or an egg beater until smooth. Set aside.
Place the sugar and water in a small saucepan over moderate heat. Stir with a wooden spoon until the sugar is dissolved and the syrup becomes clear and comes to a boil. Wash down the sides of the pan with a brush dipped in cold water to remove unidissolved sugar granules. Increase the heat to high and let boil without stirring for 3 minutes.
Meanwhile, in the small bowl of an electric mixer, add salt to the eggs and beat for about 1 minute.
Add the syrup to the egg mixture gradually, in a thin stream, as you beat at high speed. Continue beating for several minutes until the mixture is pale and thick and forms a ribbon when the beaters are raised.
Lower the speed of the mixer and add the warm chocolate mixture. Beat only until mixed.
Add the vanilla and the reserved 2 1/2 cups of heavy cream. Mix until the mixture is smooth.
Refrigerate for several hours or overnight.
Pour cold mixture into your ice cream freezer, following the manufacturer's directions.