No-Machine Chocolate Ice Cream

From David Lebovitz' blog at http://www.davidlebovitz.com/archives/2007/11/the_easiest_cho.html. If you want to experiment, you need to include a similar amount and percentage of alcohol to keep the ice cream from freezing too hard. Most of the sweetness comes from the banana, so choose a nice ripe one.

• Ready In: 4 hrs 5 mins
• Serves: 4-6
• Yields: 4-6 scoops

Ingredients

• 2  ounces bittersweet chocolate or 2  ounces  semisweet chocolate, chopped
• 6  tablespoons  whole milk or 6  tablespoons low-fat milk
• 6  tablespoons  bailey's irish cream
• 1  medium  ripe banana, peeled and cut into chunks
• 1  tablespoon dark rum

Directions

1. In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk.
2. Put the melted chocolate and milk, the Baileys, the banana, and the rum in a blender, and blend until smooth.
3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.