Chocolate Ice Cream

2 ⅔ C. sugar

2 Tbsp. cornstarch

½ tsp. salt

6 C. milk

4 eggs, beaten

6 squares semisweet chocolate, melted (or 6 Tbsp. unsweetened cocoa powder, ¼ C. sugar, and ¼ C. shortening)           

1 ½ C. half and half

2 C. whipping cream

2 tsp, vanilla extract

Combine sugar, cornstarch, and salt in saucepan.  Gradually stir in milk.  Cook over medium heat until mixture comes to a simmer, stirring constantly.  Gradually stir about 1 C. of the hot mixture into the beaten eggs.  Add to remaining hot mixture, stirring constantly.  Cook and stir over low heat until slightly thickened (about 2 min.) Stir in melted chocolate.  Beat with a whisk until smooth.  Stir in half and half, whipping cream, and vanilla.  Cover and refrigerate 2 hours.  Freeze as directed.