Per Request

All right, here is the 'top secret' recipe for those of you who asked for the chocolate-chocolate malt ice cream. First of all, I don't really know why it is called chocolate-chocolate since it only contains one kind of chocolate. I think my dad called it that to enhance it's allure, but I don't feel like it needs that once you have tasted it.
Secondly, this is not a beginners recipe- it is a bit complex and involves a custard base that must not be curdled! But don't be afraid- custard is not hard to deal with if you pay attention and have all your ducks in a row, ready to go before you start.

Thirdly- this recipe was a little too big for our 1.5 quart ice cream maker- we did have some overflow, which was no tragedy since we just licked it eagerly off the sides of the bowl, but you can split it in half and make some today and some tomorrow- the custard keeps nicely in the fridge.

You will need two medium bowls- one to set over a pan of simmering water for melting the chocolate and one to beat the egg yolks in. You will also need a fine mesh strainer. If you don't have a fine mesh, layer several pieces of cheesecloth in a regular strainer. Trust me, the strainer makes a difference in this recipe and gives it a silky smooth texture.

Also you need-
2 cups whole milk (no skim please, or you void the guarantee)
2 cups heavy whipping cream
1/4 cup malt powder (found next to the hot chocolate in most grocery stores- think Carnation brand)
8 eggs
10 ounces of good quality chocolate (the original recipe called for Cadbury's milk chocolate bars which are definitely yummy, but Steve and I prefer things a little darker- scharfenberger anyone?)
Bailey's irish cream (we use a knock off brand)

Begin by separating the eight egg yolks from their whites- yes this is a rich recipe! Save the whites for omelets or something and beat the egg yolks in a medium sized bowl until pale yellow and slightly fluffy.

Break up the ten ounces of chocolate into the other medium bowl and set it over a saucepan of simmering water until the chocolate is melted and smooth- turn off the heat, but leave the bowl over the water to keep it melted.

Next heat 2 cups of whole milk and two cups of heavy whipping cream in a saucepan until almost boiling. Whisk in 1/4 cup of malt powder . Remove from heat.
Now slowly pour about 1/2 cup of the hot cream into the egg yolks, stirring constantly. Repeat with another 1/2 cup. This will slowly heat up the egg yolks without scrambling them. Next take the tempered egg yolks and slowly whisk them back into the remaining hot cream. This is your custard! Put the custard back on the stove over low heat and stir with a wooden spoon until it starts to thicken- three to five minutes. To test it, dip in the wooden spoon and draw your finger through the custard on the back of the spoon. If your finger leaves a trail, it is thickened. Quickly remove from heat as it can curdle at this point.

Pour the hot custard through a strainer into your melted chocolate bowl. You may find the custard has curdled slightly, but the strainer will take care of it. Stir the chocolate and custard together until smooth- things will be looking mighty fine by this time, but they get even better when you whisk in 1/4 cup of Bailey's irish cream (or more if you like things stronger). I have also tried Grand Marnier and Kahlua with this recipe, but we always end up going back to the Bailey's.

Cover the bowl and put it into the fridge until chilled- then proceed with your ice cream makers instructions. Some people like to freeze the ice cream in the freezer until hard, after removing it from the ice cream maker, but we think this recipe is much better soft serve style. Enjoy!
And if you have any questions, or if something is unclear, leave a comment. I'm new at posting recipes.