DARK CHOCOLATE FUDGE ICE CREAM

3 oz unsweetened chocolate, coarsely chopped
2 oz semisweet chocolate, coarsely chopped
1 tsp powdered instant coffee, preferably espresso
2 2/3 cups heavy cream
1 1/3 cups milk
1 cup sugar
1 pinch salt
1 vanilla bean or 2 teaspoons vanilla extract

In a double boiler, melt the chocolate with the coffee powder over hot, not simmering, water.

In a heavy medium saucepan, scald the cream and milk with the sugar, salt, and vanilla bean (if using vanilla extract, do not add until Step 3). Stir to be sure the sugar is dissolved. Add the melted chocolate and mix until smooth.

Remove the vanilla bean, split it lengthwise and scrape the seeds into the chocolate cream. Discard the pod (or rinse it, dry well and put it into a jar of sugar to flavor it).

Chill the chocolate cream thoroughly, either over ice or in the refrigerator. Then freeze in an ice cream maker following the manufacturer's instructions.

Makes about 3 pints
Source: Food & Wine magazine, 03/95