1. Heat half & half until bubbles appear around edges. While half & half is heating, beat sugar and egg yolks together until pale yellow and sugar is completely dissolved.

2. Slowly pour hot half & half into egg/sugar mixture stirring constantly with a whisk. Pour custard back into saucepan and cook stirring constantly over moderate heat until custard is thick and lightly coats the back of a spoon. Do not overcook or custard will curdle.

3. Immediately turn custard out into a chilled bowl and stir slowly for 2 minutes. Chill custard for at least 2 hours.

To Finish: Add heavy cream and chocolate truffle pieces to custard. Pour custard into ice cream freezer and churn according to manufacturer's directions. Makes 1 quart.