Italian Chocolate Ice Cream

• 3 sq. unsweetened chocolate
• 1 can sweetened condensed milk
• 1/4 c. butter or margarine
• 1 1/2 tsp. vanilla
• 3 egg yolks
• 3/4 c. sugar
• 1/2 c. half and half
• 1/2 c. coffee
• 2 sq. semi-sweet chocolate
• 2 Tbsp. dark rum
• 2 Tbsp. creme de cacao
• 2 c. whipping cream
• 1 sq. unsweetened chocolate, grated

1. Melt 3 squares unsweetened chocolate in top of 2-quart double boiler over simmering water.
2. Stir in condensed milk until smooth. Remove from heat; stir in butter and vanilla.
3. Beat egg yolks in medium bowl until thick and lemon colored; stir in melted chocolate mixture gradually.
4. Heat sugar, half and half, coffee and 2 squares semi-sweet chocolate in top of 2-quart double boiler over simmering water until chocolate melts.
5. Remove from heat; stir in rum and creme de cacao.
6. Mix chocolate mixtures, cream and grated chocolate.
7. Freeze in ice cream maker according to manufacturer's directions.
8. (I add 1 cup half and half and 1 cup milk to final mix since recipe is such a strong chocolate mixture.)

unsweetened chocolate, condensed milk, butter, vanilla, egg yolks, sugar, coffee, semisweet chocolate, dark rum, creme de cacao, whipping cream, unsweetened chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213075 (may not work)