Basic Chocolate Ice Cream

Ingredients

• 4 blocks of baker's chocolate, 100% cocao, unsweetened
• 1 cup sugar
• 1 quart cream
• 3 shots of espresso

Methods

1. Using the double-boiler method, melt the chocolate.
2. Once the chocolate is melted, slowly add the cream. The chocolate will freeze up but continue whisking until everything is homogeneous. Keep the heat on.
   
3. When the cream is just about to boil, add the sugar and espresso. Stir until the sugar is dissolved and allow the mixture to cool.
4. If you don't like the skin that forms, you could get rid of it. Otherwise, it doesn't really harm anything. Add the mixture to the ice cream maker and churn away!
5. Harden in the freezer.

The coffee should help accentuate the chocolate flavor. Feel free to increase the amount of chocolate if you so desire.