In a heavy medium saucepan over medium heat, stir together the cream, milk and sugar until the sugar is dissolved and the mixture is scalded.
In a mixing bowl, beat the egg yolks until lemon-colored. Gradually whisk in about 1 cup of the hot cream mixture. Slowly whisk the egg mixture back into the saucepan.
Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Whisk in the melted chocolate and vanilla.
Set the bottom of the pan inside a bowl or dishpan filled with ice and water. Stir until the mixture is about room temperature.
Pour it into a bowl, cover with plastic wrap, and chill in the refrigerator for at least 1 hour.
Pour the mixture into an ice cream maker. Churn following manufacturer's directions, for 20 to to 30 minutes. Enjoy!
By JohnLuse from Columbus, GA
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