Method

Place the chocolate in a large bowl and set aside.

Beat the egg yolks and sugar with an electric mixer on high speed until pale and creamy.  Place the cream and milk in a saucepan over medium heat and bring to a boil.  Remove from the heat.  Add half the cream mixture to the egg mixture, beating constantly.  Return this mixture to the saucepan with the remaining milk and cream and return to the heat.  Stir constantly with a wooden spoon until the mixture begins to thicken and coats the back of the spoon.

Remove from the heat and pour over the chocolate.  Stir occasionally until the chocolate has melted and the mixture is thick and smooth.  Cover and let cool completely.

Place in an ice cream machine and churn according to the manufacturer's instructions.

Alternatively, if you don't have an ice cream machine, place the mixture in a metal bowl and freeze.  When the mixture has just begun to set, beat with an electric beater or by hand, until creamy.  Repeat at least 3 or 4 more times.

To serve: Place 3 glasses per person on 6 plates.  Pour a shot of Baileys into one glass, a shot of espresso coffee into another, and a scoop of chocolate ice cream in the third glass.  Serve immediately.  Your guests will choose how they want to combine the three.  Traditionally the Baileys and coffee are poured over the ice cream.

Serves: 6

Reprinted with permission from ©McRae Books, The Golden Book of Chocolate by Carla Bardi and Claire Pietersen, published by Barron's.   click for book review

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