1/2 c. Sugar
3 c. Heavy Cream/ Whipping Cream
3/4 c. Hersheys Chocolate Syrup
In a small saucepan, combine eggs and sugar, whisking constantly over medium heat until the mixture reaches EXACTLY 160 F on a digital thermometer. Remove from heat Immediately. Pour mixture into a bowl resting on ice to cool rapidly.
Spoon into 4 c. Bowl, Pour remaining 1/4 cup of Chocolate syrup on top, use a butter knife to "cut in" the syrup, creating streaks of chocolate throughout the ice cream.
This recipe is very rich, very smooth and creamy.