==Ingredients==
  * 1 cup coffee
  * 9 oz Trader Joe's 70% Chocolate (half of a Pound Plus Bar)
  * 1 cup sugar
  * 1 pinch salt
  * 1 quart half-n-half
  * 1 tbsp butter
  * six eggs, separated; whites for some other use.

==Method==
  - Grate or chop the chocolate into tiniest pieces. Put in a high-temperature-safe bowl
  - Nuke 1 cup of the half-n-half until quite hot -- 2.5 minutes for us
  - Stir the half-n-half into the chocolate to make a smooth ganache.
  - Put the butter in a saucepan and heat it; swirl to coat.
  - Put the rest of the half-n-half, the sugar and the salt in the saucepan. Heat until slightly thickened (170F)
  - Beat the egg yolks until they change color.
  - Temper the eggs with the cream, whisking continuously.
  - Add the tempered eggs to the cream to make custard. Turn off the heat.
  - Temper the ganache with the custard; add the ganache to the custard.
  - Stir in the coffee.
  - Pour the ice cream mix into a 9x13 pan. Use another pan underneath to hold it. Place in the freezer for an hour or more.
  - When mix is chilled, make ice cream in your machine.

====Notes====
Taken from various sources around the net who thought up ganache+custard as ice cream mix.