---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chocolate, Frozen
       Yield: 1 1/2 quarts
    6.00 oz Unsweetened chocolate
    2.00 tb Butter
    2.00 c  Sugar
    0.33 c  Light corn syrup
    2.00 c  Half and half
    4.00    Eggs
    2.00 ts Vanilla extract
    2.00 c  Whipping cream
   In a large, heavy saucepan, melt chocolate and butter over low heat,
   stirring often. Stir in sugar, corn syrup and 2/3 cup of the half and half.
   Stir over medium-low heat until mixture comes to a boil. Simmer 4 minutes
   without stirring; set aside.
   In a small bowl, beat eggs until blended. Stir in 1/2 cup of hot chocolate
   mixture. Stir egg mixture into remaining chocolate mixture. Cook and stir
   over medium heat until slightly thickened, about 1 minute.
   Cool to lukewarm. Stir in vanilla, whipping cream and the rest of the half
   and half. Freeze in ice-cream maker according to manufacturer’s directions.
   [From: Chocolate Mousse and Other Fabulous Chocolate Creations, p. 137, by
   Betty Malisow Potter. New Boundary Designs, Chanhassen MN, 1986.]
   [Notes: A double batch is too big for a 3-quart saucepan. It also won't fit
   in my “4 Quart” ice cream maker.]