In large bowl, beat large eggs on medium speed for two minutes until pale and thick.
Add granulated sugar, vanilla extract, evaporated milk, and instant pudding to eggs. Beat an additional three minutes.
Add 1/2 gallon milk and beat again.
Pour mixture into a 1 1/2 gallon ice-cream freezer and add enough milk to bring to three-quarters full. Add chopped chocolate.
Mix according to freezer directions with ice and rock salt. Should be done in approximately 30 minutes. Serves 12-16.
Notes
*Warning – The above instructions use raw eggs. While risks are low, consumption of raw or undercooked eggs, shellfish, and meat may increase the risk of foodborne illness. If you prefer to use cooked eggs, please follow these instructions:In a medium saucepan, combine 1 1/2 cups granulated sugar, evaporated milk, and 4 cups whole milk. Heat on medium-low heat. Whisk to combine and bring the mixture to a boil. While the milk is heating, place eggs and remaining sugar in a large mixing bowl. Beat on medium-low until mixture is pale and thick.When the milk has come to a slight boil, whisk 1/3 of the hot liquid into the egg and sugar mixture, mixing well. Do this once more, and then pour all into the saucepan. Stir with a long-handled wooden spoon, stirring constantly over low heat until the mixture thickens slightly and coats the back of the spoon. DO NOT allow the mixture to boil. This will only take a few minutes to heat.Remove from heat and allow the mixture to come to room temperature. Then cover and refrigerate for at least 2 hours.When thoroughly chilled, return ice cream base to the large mixing bowl. Stir in French vanilla pudding mix, vanilla extract, and another 4 cups of whole milk. Mix on medium high speed until combined. Follow the remaining instructions for freezing the ice cream.