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• 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.

1. Grate or chop the chocolate into tiniest pieces. Put in a high-temperature-safe bowl
2. Nuke 1 cup of the half-n-half until quite hot – 2.5 minutes for us
3. Stir the half-n-half into the chocolate to make a smooth ganache.
4. Put the butter in a saucepan and heat it; swirl to coat.
5. Put the rest of the half-n-half, the sugar and the salt in the saucepan. Heat until slightly thickened (170F)
6. Beat the egg yolks until they change color.
7. Temper the eggs with the cream, whisking continuously.
8. Add the tempered eggs to the cream to make custard. Turn off the heat.
9. Temper the ganache with the custard; add the ganache to the custard.
10. Stir in the coffee.
11. Pour the ice cream mix into a 9×13 pan. Use another pan underneath to hold it. Place in the freezer for an hour or more.
12. When mix is chilled, make ice cream in your machine.

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