Home Made Fudgy Chocolate Ice Cream

5 oz Unsweetened chocolate
14 oz Sweetened condensed milk (not evaporated milk)
4 Egg yolks
2 Teaspoons Vanilla
2 Cups Half-and-half
2 Cups Whipping cream, unwhipped
1 Cup Chopped nuts, optional

Melt chocolate in a double boiler. In a large bowl, beat the chocolate, milk, egg yolks and vanilla. Stir in the half-and- half, whipping cream, and nuts if desired. Pour into ice cream freezer container and prepare as normal. Store leftovers in freezer.

Makes about 1.5 quarts.

Double Chocolate Chunk Biscotti

1/3 cup Butter or margarine
2/3 cup Sugar
1/4 cup Cocoa
2 teaspoons baking powder
2 Eggs
1 3/4 cups Flour
4 ounces White baking bar -- coarsely chopped
3 ounces Semisweet chocolate -- chopped

In a large mixer bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds or till softened. Add sugar, cocoa, and baking powder; beat till combined. Beat in the eggs. Beat in as much of the flour as you can. By hand, stir in any remaining flour, chopped white baking bar, and semisweet chocolate. Divide dough in half. Shape each portion into a 9 inch long log. Place logs about 4 inches apart on a lightly greased cookie sheet.

Flatten logs slightly till about 2 inch wide. Bake in a 375 oven for 20 to 25 minutes or till a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack 1 hour. With a serrated knife, cut each log diagonally into 1/2 inch thick slices. Lay slices, cut side down, on an ungreased cookie sheet. Bake slices in a 325 oven for 8 minutes. Turn slices over; bake for 7 to 9 minutes more or till biscotti are dry and crisp (do not overbake). Cool thoroughly on a wire rack. Store the biscotti in an airtight container at room temperature for up to 1 week or freeze, in a freezer container, for up to 6 months.

Makes about 32 slices.