3 ounces semisweet chocolate.
1 ounce unsweetened chocolate.
1 recipe Custard Ice Cream Base, warm.
Melt the chocolate together in a saucepan over low heat, whisking it frequently to keep the chocolate smooth.
Gradually add some of the Ice Cream base to the chocolate, stirring occasionally until smooth.
Add the remaining ice cream base and cook over low heat until the mixture is well blended.
Cool thoroughly.
Pour the mixture into the bowl of the machine and freeze.
Makes 1 quart
