Ingredients

Yield: 20 servings

2 cups sugar
2 envelopes unflavored gelatin
4 cups light cream (or half & half)
4 squares unsweetened chocolate, chopped
2 beaten eggs
4 cups whipping cream
1 cup finely chopped milk chocolate (about 6 ounces)

Directions

In a large saucepan combine sugar and gelatin. Stir in light cream and unsweetened chocolate. Cook and stir over medium heat until mixture almost boils, sugar dissolves and chocolate melts. Stir in 1 cup of hot mixture into beaten eggs. Return all to saucepan and continue cooking and stirring for 2 minutes more. (If chocolate flecks appear, beat until smooth). Remove from heat, cover and chill. When thoroughly chilled, stir in whipping cream and finely chopped milk chocolate. Freeze in a 4- to 5-quart ice cream freezer according to manufacturer's directions.

Each serving contains 442 calories, 36g fat, 30g carb, 62mg sodium, 186mg cholesterol.