I don't currently have an ice cream cookbook. I did a board search and did not find a thread on this (although I may have missed it). Looking for a tried-and-true recipe. I have Mark Bittman's recipe from "How to Cook Everything". I would like to use some combo of 62% cacao chocolate and unsweetened (both are Scharffen Berger), using a custard base. Not sure of the proportions, amount of sugar, eggs, cream vs. half & half vs. milk, etc. Basically I want rich, creamy ice cream that features a very pure high-quality bitter chocolate tast. Like eating a 70-80% chocolate bar but creamier (and colder). Thanks. BTW I have seen some that incorporate some chocolate in the custard and some added as a mix-in during the freezing, so there are darker choc flecks within the ice cream.. This could be OK but I don't want discernible chunks.