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This is a double chocolate ice cream guaranteed to get your endorphins flowing. It's made from both Dutch process cocoa and Baker's chocolate liqueur. Prepare the mix as for the Old Time Vanilla (see recipe) ice cream, but instead of the brown sugar, use Ĺ cup of white granulated sugar. Set the mix nearby after it is prepared. Then in a double boiler with the water hot but not boiling, melt 2 ounces of good quality bakerís unsweetened chocolate. When completely melted, add 1 tablespoon of Dutch chocolate cocoa powder. This chocolate sauce will thicken immediately, so quickly add some of the base mix, 1/4 cup at a time stirring constantly. The chocolate sauce will now thicken into a massive thick ball of chocolate. Keep adding base mix up to a cup and keep stirring until you have a smooth thick chocolate sauce. When it has cooled slightly, add to the base mix and stir vigorously.

Not all the chocolate will dissolve; youíll still have thousands of very tiny chocolate bits in the mix, which is as it should be, but you'll prbably need to strain out a number of the larger chunks, perhaps several tablespoonfuls, but that's ok, that's how you know you have a supersaturated suspension of chocolate! Let the mix chill in the refrigerator for four hours (allowing it to age) and then freeze according to the directions with your ice cream freezer.

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