1 ½ cups of heavy cream

2 cups of evaporated milk

3 eggs

1 ¼ cups of sugar

2 tablespoons of flour

¼ teaspoon of salt

1 ½ teaspoons of vanilla extract

 

Combine the sugar, flour and salt in a large bowl and whisk them until well combined. Then, in a smaller bowl, beat the eggs until smooth. Stir heavy cream into beaten eggs and add the vanilla. Set the two bowls aside. Place chocolate and evaporated milk into a cool saucepan and slowly heat until chocolate begins to melt. Stir chocolate until melted at a low temperature. Slowly add egg mixture and blend until well combined. Add dry ingredients and whisk together. The ice cream must be smooth before continuing. When smooth, turn off heat and stir gently until ice cream reaches room temperature. Place room temperature ice cream into ice cream maker. Operate ice cream maker according to manufacturer’s directions until ice cream is firm. Freeze for a few hours before serving.