1 1/2 c. milk
Dash of salt
3 egg yolks
1/2 c. sugar
4 (1 oz.) sqs. chocolate
1 c. heavy cream
1/2 tsp. vanilla

In a saucepan, bring milk and salt just below boiling. Beat egg yolks and sugar in large bowl; beat half of milk in. Beat mixture into milk; cook until thickened. Melt chocolate over low heat and add to milk mixture. Refrigerate 1 hour and stir into heavy cream and vanilla. Pour mixture into metal trays. Freeze until firm around edges. Remove from freezer and beat again until smooth. Repeat 45 minutes later. Cover with plastic until hard or pour into ice cream maker and follow manufacturer's directions.