| 1 | In a heavy medium saucepan, melt chocolate and butter over low heat, stirring often. |
| 2 | Stir in sugar, corn syrup and 2/3 cup half and half. |
| 3 | Stir over medium-low heat until mixture comes to a boil. |
| 4 | Simmer 4 minutes without stirring; set aside. |
| 5 | In a small bowl, beat eggs until blended. |
| 6 | Stir in ?cup hot chocolate mixture. |
| 7 | Stir egg mixture into remaining chocolate mixture. |
| 8 | Cook and stir over medium heat until slightly thickened, about one minute. |
| 9 | Cool to lukewarm. |
| 10 | Stir in vanilla 1-1/3 cups half and half and whipping cream. |
| 11 | Pour into ice cream canister. |
| 12 | Freeze in ice cream maker according to manufacturer"s directions. |
| 13 | Makes about 2 quarts |
