* (if you can get it, use regular pastuerized cream, Not ultrapastuerized, which has lots of additives and doesn't taste as good).

** (the better the chocolate, the better the ice cream. I regularly use Callebaut; Lindt is also really good.)

All of these recipes come from _Maida Heatter's Book of Great Chocolate Deserts_, which I highly recommend to any and all of you chocolate fiends on the Porch.

1. Place two cups of cream in the top of a double boiler. Break up the chocolates into pieces and add to cream. Heat over hot (but not boiling) water, stirring occasionally until chocolate is melted.

2. Place sugar and water in a very small pot over moderate heat. Stir with a wooden spoon until sugar is dissolved and syrup becomes clear and comes to a boil. Increase heat to high and boil until temperature rises to 230 degrees as measured by a candy thermometer (your polder would probably work fine for this).

3. Meanwhile, add salt to egg yolks and beat for about a minute.

4. When the syrup is ready, add it gradually-in a thin stream- to the yolks, beating at high speed. If you add the hot syrup too fast, the yolks will scramble, so take it slow. Continue beating until the mixture is pale and thick and forms a ribbon when the beaters are raised.

5. Transfer the mixture to the large bowl of an electric mixer. On low speed, add the warm chocolate cream mixture and beat only until mixed, scraping the side of the bowl frequently with a rubber spatula.

6. Add the vanilla and on low speed add the remaining cold heavy cream, scraping the sides and bottom of the bowl as you add to keep the mixture smooth.

7. Add the mixture to your ice cream freezer and churn according the manufacturer's instructions. Use less salt than usual, or the ice cream will harden too quickly.

This makes a _very_ firm ice cream-you may want to let it soften for a while in your refrigerator before you try to scoop it.

v2.0l.