Makes about 3 quarts
2 1/2 cups sugar
3 T cornstarch
¾ tsp salt
2 T vanilla
3 cups half and half or milk
4 eggs, slightly beaten
4 cups chilled heavy cream
Custard should be prepared ahead of time and chilled in refrigerator for at least 4 hours or overnight before freezing. Combine first 3 ingredients in top of double boiler and stir in half and half or milk.
Cook over gently simmering water, stirring constantly, until mixture thickens and cornstarch is cooked. Melt 4 squares unsweetened chocolate and sitr into hot custard mixture. Add a small amount of hot mixture to eggs in fine stream, stirring constantly. Stir in remaining hot mixture and continue cooking for 5-6 minutes, stirring constantly. Remove from heat and cool slightly. Stir in cream and vanilla. Refrigerate until freezing time. Freeze in a hand-crank or electric freezer, following instructions given for either.