| • | Place the chocolate in a saucepan, over low heat.
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| • | Melt the chocolate and heat milk in another saucepan, over low heat.
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| • | Slowly, stir the milk into the melted chocolate.
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| • | Be careful to stir in milk gradually or else, the chocolate will clump and you will find it difficult to break it down.
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| • | Continue stirring, until the mixture is smooth and thick.
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| • | Beat sugar into eggs in a bowl.
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| • | Gradually stir in the chocolate mixture into the eggs.
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| • | Add cream, salt, vanilla and half cup milk. Mix well and cool.
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| • | Pour the contents into an ice-cream maker and freeze for at least 3 hours. |
