2 1/2 c. sugar
1 can (13 oz.) evaporated milk
1/2 pt. whipping cream or large Cool Whip
1/4 c. cornstarch
3 tbsp. instant coffee
1/2 tsp. salt
1 qt. light cream (1/2 and 1/2) 4 cups
2 tbsp. vanilla
3 sq. (oz.) unsweetened chocolate (grated)

In large saucepan, mix sugar, cornstarch, coffee, and salt. Stir in 4 cups light cream (half and half). Cook and stir over low heat until thick and bubbly. Stir moderate amount of hot mixture into slightly beaten eggs. Return to hot mixture, cook and stir 1 minute more. Chill and add remaining whipped cream and vanilla. Add grated chocolate. pour into 1 gallon freezer can. Freeze in hand or electric freezer as directed.