Source: Food and Wine 1991 collection

Makes about 1 1/2 quarts.

4 ounces Ghirardelli's bittersweet chocolate, chopped
2 cups half-and-half or light cream
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract

In a heavy medium saucepan, combine the chocolate and half-and-half.  Cook over moderate heat, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 5 minutes.

In a small bowl, combine the sugar, flour and salt.  Gradually whisk the dry ingredients into the melted chocolate and bring to a boil.  Reduce the heat to moderately low and cook, whisking occasionally for 1 minute.

In a medium bowl, whisk the eggs briefly.  Slowly whisk in about half of the chocolate mixture, then transfer this mixture to the remaining chocolate in the saucepan.  Cook the custard until its thick, smooth and steaming and reaches about 160 degrees on a candy thermometer.

Remove from the heat and stir in the heavy cream and vanilla extract. Let cool to room temperature, then refrigerate or chill in a water bath until cold.

Pour the custard into an ice cream maker and freeze according to the manufacturers instructions.

When frozen, transfer the ice cream to a container, cover and freeze for at least 30 minutes before serving. (The ice cream can be made up to 2 days before serving.)