Recipe - James Beards Cuban Bread

3 ounce Semisweet chocolate
Melted
One half cup Sugar
3 Egg yolks sl. beaten
One fourth teaspoon Salt
2 cup Hot milk
1 teaspoon Vanilla extract
2 cup Heavy cream whipped

Melt the chocolate in double boiler. Stir in the sugar, egg yolks, and
salt. Add the hot milk and stir the mixture over medium heat about 3
minutes. Add the vanilla, strain through a fine sieve, and let the mixture
chill. Whip cream thoroughly until it is firm and fold in the chocolate
mixture. Pour

into the freezing can and freeze per manufacturer's instructions. For
Orange Chocolate Ice Cream, add One fourth c. Grand Marnier or Cointreau and 1
Tbsp. grated orand rind to the chocolate custard.

Recipe By : MaryL6161

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip