Award Winning "Better Than a Wendy's Frosty" ice cream

4 quart recipe:

2 and two-thirds cup of sugar
2 tablespoons cornstarch
half teaspoon of salt
6 cups of milk - skimp on the fat, skimp on the taste
4 eggs, beaten to within an inch of their lives
6 squares semi-sweet chocolate, melted
1 and a third cup of half and half
2 cups whipping cream - again, skimp on the fat, skimp on the taste
1 teaspoon vanilla extract

In a large pot, combine sugar, cornstarch, and salt. Slowly stir in milk and put over medium heat til relatively warm, but not boiling. Stir in a cup of the hot mixture with the eggs - thoroughly mix. Add egg mixture to the rest, stirring constantly til thickened (about 2-3 minutes). Stir in chocolate - best to use a whisk at this point to get the chocolate nice and mixed in. Add half and half, whipping cream, and vanilla - stir some more to mix it in. Cover and refrigerate for at least two hours, preferably longer - makes for shorter churning time.

A few notes - 1) I have only ever done this using an "old fashioned" type of churn - motor, ice, and lots of rock salt. Not sure how it would turn out in one of the newer kitchen-top makers. If anybody tries it with one of those, please post back or email me and let me know how it turns out. 2) After about a dozen times of making this, I can tell you that if there is a secret, it's stirring.