Melt chocolate chips in double boiler over hot water (not boiling water).  Add half and half and continue to whisk until smooth and incorporated.  Remove from heat and set aside to cool a bit.

In mixing bowl, whisk eggs until light and fluffy.  I use a hand mixer on low speed.  Then gradually whisk or blend in sugar a little at a time.  Continue until all sugar is completly blended in.   Add vanilla and cooled chocolate/half & half mixture.  Whisk to combine.

If you’re using a Ninja Creami like I did here, divide mixture into two of the pints, cover with lids then freeze overnight.  Continue to blend in Ninja Creami on ice cream setting.  If you’re using a standard ice cream maker, refrigerate mixture for several hours (or overnight) then process in ice cream maker according to manufacturer’s directions.