1 qt. half and half cream
4 egg yolks
1 c. sugar
1 tbsp. cornstarch
1/2 tsp. salt
1 tsp. cinnamon
5 (1 oz.) squares semi-sweet chocolate
1 c. heavy or whipping cream
1 c. whole (or skim) milk
2 tsp. vanilla
10-12 lbs. crushed ice
2 lbs. rock salt bag (won't use all)

In medium saucepan, heat half and half until bubbles form around edge of pan. Meanwhile, in medium bowl with wire whisk, beat egg yolks with sugar, cornstarch, salt and cinnamon until well blended. Gradually stir in hot cream. Return mixture to saucepan. Cook over medium heat, stirring constantly until mixture thickens and just begins to boil (8 to 12 minutes). Add chocolate. Remove from heat. Stir with wire whisk until chocolate is melted. Refrigerate until cool. Stir in heavy cream, milk and vanilla. Refrigerate 12 to 24 hours before freezing. To freeze, use a 4 quart ice cream maker/freezer following manufacturer's directions. Makes 2 quarts.