Makes about 1 1/2 quarts.

5 (1 oz.) sq. unsweetened chocolate, melted
1 (14 oz.) can Eagle Brand milk
4 egg yolks
2 tsp. vanilla extract
2 c. (1 pt.) Half & 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 & Half, whipping cream and nuts if desired. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Store leftovers in freezer.

Use only Grade A uncracked eggs.