5 (1 oz.) squares unsweetened chocolate, melted
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
4 egg yolks
2 tsp. vanilla extract
2 c. (1 pt.) half & half
2 c. (1 pt.) whipping cream, whipped (do not use non-dairy whipped topping)
1 c. chopped nuts (optional)

In large mixer bowl, beat chocolate, Eagle Brand, egg yolks and vanilla; mix well. Stir in nuts, if desired. Fold in whipped cream. Pour into 9x5 inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Return leftovers to freezer. Makes about 1 1/2 quarts.