Ingredients:
1/2 vanilla bean
11 oz Mexican (or dark) chocolate, coarsely chopped
2 cups heavy cream
1 1/2 cups milk
3 large eggs
1/4 teaspoon salt


Directions:
Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add chocolate, cream and milk and bring to a boil over moderate heat, whisking. Remove from heat.
Lightly beat eggs with salt in a bowl, then add hot chocolate mixture in a slow stream, whisking. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard starts to thicken, 1 to 5 minutes. Immediately pour through a fine-mesh sieve into a metal bowl. Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until hardened, about 1 hour.