1 c. sugar
1 tbsp. cornstarch
3 c. milk
3 egg yolks, slightly beaten
1 tsp. vanilla
1 c. milk chocolate pieces
3 egg whites
1/2 pt. whipping cream

In a medium saucepan, combine sugar and cornstarch. Stir in milk. Stir constantly over medium heat until slightly thickened and smooth. Remove from heat. Mix about 1 cup hot mixture into beaten egg yolks. Add egg yolk mixture to remaining hot mixture in saucepan. Cook over low heat 3 minutes longer. Remove from heat. Add from heat. Add vanilla and milk chocolate pieces. Stir until chocolate melts. Cool. In a medium bowl, beat egg whites until stiff but not dry.

Fold into cooled chocolate mixture. Spoon into a large mixer bowl. Freeze until almost frozen. Beat cream until stiff. Remove almost frozen chocolate mixture from freezer, working quick so mixture will not thaw completely; beat until fluffy. Fold in whipped cream. Immediately place in freezer. Freeze overnight or until firm. Makes about 1 3/4 quarts.