2 eggs plus 2 yolks 1/2 cup sugar 1 1/4 cup half and half 8 ounces semisweet chocolate 1 1/4 cups whipping cream 1/4 cup dark rum * In a large bowl, combine eggs, yolks, and sugar. In a large saucepan over low heat, heat half and half and chocolate until melted. Stir well to mix, then bring to a boil, stirring constantly. Pour chocolate mixture onto eggs mixture, stirring vigorously, then transfer to a bowl over a pan of boiling water. Cook, stirring constanly, until custard like. * In a large bowl, whip whipping cream and rum until stiff, then fold in cooled chocolate mixture. Pour into a rigid freezerproof container. Cover and freezer for 4 hours until firm.