Dark Chocolate Fudge Ice Cream - cooking recipe

Ingredients

3 ounces unsweetened chocolate, coarsely chopped
2 ounces semisweet chocolate, coarsely chopped
1 teaspoon 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

Preparation

In a double broiler, melt the chocolate with the coffee powder over hot, not simmering, water.
In a heavy saucepan, scald the cream and milk with the sugar, salt and vanilla bean (whole).
Stir to be sur the sugar is dessolved.
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.
Chill the chocolate cream thoroughly, either over ice or in the refrigerator.
Then freeze in an ice cream maker following the manufacturers instrunctions.