5 (1 oz.) sq. unsweetened chocolate, melted
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
4 egg yolks
2 tsp. vanilla extract
2 c. (1 pt.) half and half
2 c. (1 pt.) whipping cream, unwhipped
1 c. chopped nuts, optional

In large mixer bowl, beat chocolate, Eagle Brand, egg yolks and vanilla. Stir in half and half, whipping cream and nuts if desired. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Store leftovers in freezer. Makes about 1 1/2 quarts.

Use only Grade A clean, uncracked eggs.