Adapted from southernfood.com
oz Unsweetened Chocolate chopped
C Half & Half
C Heavy Cream
C Chopped Nuts
In a heavy saucepan combine chocolate and half & half. Cook over moderate heat until chocolate is melted and mixture is smooth (about 5 minutes). In a small bowl, combine sugar, flour and salt. Gradually whisk dry ingredients into the melted chocolate mixture and bring to a boil. Reduce heat to moderately low and cook, whisking occasionally. In a medium bowl, whisk eggs briefly. Slowly whisk in half of the hot chocolate mixture then transfer this mixture to the remaining chocolate in saucepan. Cook about 5 min until thick, smooth and steaming. Remove from heat and stir in heavy cream and vanilla. Let cool to room temperature then chill until cold. (I refrigerate it overnight). Pour into ice cream maker and freeze. Transfer to container and freeze 30 min before serving.