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French Chocolate Ice Cream

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4 egg yolks
3 squares chocolate
2 1/2 cups top milk, scald
3/4 cup sugar
1/8 teaspoon salt
1 pint heavy cream
2 teaspoons vanilla


Melt chocolate over hot water, scald milk in double boiler. Add half of milk slowly to chocolate and blend well. Add remaining milk slowly to slightly beaten egg yolks. Combine mixtures. Add sugar and salt. Cook in double boiler to form custard. Cool. Add heavy cream, vanilla, mix well and freeze. Use hand freezer.

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