Chock Full of Chocolate Ice Cream

Source: Purple Sage and Other Pleasures - A Savory Collection by the Junior League of Tucson, Arizona

3 ounces unsweetened chocolate, coarsely chopped
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
4 tablespoons unsalted butter
3 egg yolks
2 ounces semisweet chocolate
1/2 cup strong black coffee
3/4 cup granulated sugar
1/2 cup light cream
1 1/2 teaspoons dark rum
2 tablespoons white creme de cacao
2 cups heavy cream
2 ounces unsweetened chocolate, finely grated
1/4 teaspoon salt

In double boiler, melt 3 ounces unsweetened chocolate. Add milk, stirring until smooth. Stir in vanilla extract and remove from heat.

Cut butter into four equal pieces and add, one piece at a time, constantly stirring until all butt has been incorporated. Beat yolks until light and lemon colored.

Gradually stir in chocolate mixture and continue stirring until smooth and creamy. Set aside.

In double boiler, heat 2 ounces semisweet chocolate, coffee, sugar and light cream. Stir constantly until smooth. Stir in rum and creme de cacao and allow mixture to cool to room temperature.

Combine both chocolate mixtures, heavy cream, grated unsweetened chocolate and slat in large bowl. Pour mixture into canister of ice cream freezer and freeze according to manufacturer's directions.