The best chocolate, cream and eggs are blended together to create this delicious, soothing summer dessert! Gherardelli® semi-sweet premium baking bar works well with this recipe.
In the top of a double boiler over hot water, melt the chocolate. Stir in the milk and cream; set aside.
In a mixing bowl, whisk the eggs until light and fluffy, a couple of minutes. Whisk in the sugar a little at a time. Whisk until blended well. Stir in the salt and vanilla.
Pour the chocolate mixture into the egg mixture; blend together. Cool.
Pour into a Cuisinart® ice cream maker's frozen canister. Freeze according to the manufacturer's instructions.
Once the ice cream is thick and creamy, remove the dasher. Cover with saran wrap and chill for a couple of hours before serving.