Instructions

1. In a heavy medium saucepan, melt chocolate and butter over low heat, stirring often.
2. Stir in sugar, corn syrup and the 3/4 cup half-and-half. Stir over medium-low heat until mixture comes to a boil. Simmer for 4 minutes without stirring; set aside.
3. In a small bowl, beat eggs until blended.
4. Stir in the 1/2 cup hot chocolate mixture. Cook and stir over medium heat until slightly thickened, about 1 minute.
5. Cool to lukewarm.
6. Stir in vanilla extract, the 1 1/2 cups half-and-half and whipping cream.
7. Pour into ice cream canister.
8. Freeze in ice cream maker according to manufacturer's directions.