Beat eggs at medium speed on an electric mixer until frothy.
add sugar, beating until thick.
Heat half-and-half in a 3-quart saucepan over low heat until hot.
Gradually stir about one-fourth of hot mixture INTO eggs; add remaining
hot mixture, stirring constantly. Cook over low heat until mixture
is slightly thickened and reaches 165 degrees F.
Remove fr,m heat,
and stir in chocolate syrup and remaining ingredients.
Cool in refrigerator.
Pour into freezer can of a 1 gallon freezer. Freeze according to