Basically, ice cream comes in two styles: Custard (or French custard-style) and Philadelphia (also called "American"). Philadelphia-style ice cream contains no egg yolks and does not require cooking.Yield: about 1 quart 

2 1/4 cups heavy cream
    * 6 tablespoons unsweetened, Dutch-processed cocoa powder
    * 1 cup sugar
    * Pinch of salt
    * 6 ounces unsweetened chocolate, chopped
    * 1 cup whole milk
    * 1 teaspoon vanilla extract
    * Ice cream machine

Procedure: 1. Whisk together the cream, cocoa powder, sugar and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from heat and whisk in the chocolate until it is completely melted, then whisk in the milk and vanilla. Pour the mixture into a blender and whirl for 30 seconds, until very smooth.

2. Chill mixture thoroughly in the refrigerator, then freeze in ice cream maker according to manufacturer's instructions. Nutrition information (per 1 cup serving): 259 calories (63 percent from fat), 18 g fat, 10 g saturated fat, 98 mg cholesterol, 24 g carbohydrates, 4 g protein, 153 mg sodium, 0 g fiberSource: "The Perfect Scoop" by David Lebovitz (Ten Speed Press, $18.99)