- 5 ounces Unsweetened chocolate
- 14 ounces Sweetened condensed milk (not evaporated milk)
- 4 Egg yolks
- 2 tsp Vanilla
- 2 cups Half-and-half
- 2 cups Whipping cream, unwhipped
- 1 cup Chopped nuts, optional
Melt chocolate in a double boiler. In a large bowl, beat the chocolate, milk, egg yolks and vanilla. Stir in the half-and- half, whipping cream, and nuts if desired. Pour into ice cream freezer container and prepare as normal. Store leftovers in freezer. Makes about 1.5 quarts.