6 oz Unsweetened chocolate
2 tbs Butter
2 cups Sugar
1/3 cup Light corn syrup
2 cups Half and half
4 Eggs
2 tsp Vanilla extract
2 cups 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.]