Chocolate Scrambled Egg Ice Cream

Last night I wanted to make something more like real chocolate ice cream, so I used a recipe that called for baking chocolate and eggs. Melting the chocolate is a piece of cake. Just drop 6 squares with 2 tablespoons of butter in a saucepan over medium heat. The eggs. Not so easy. I've seen enough Food Network TV to know that can't beat eggs and add them to hot liquid, like molten chocolate. You'll end up with scrambled eggs. You have to temper the eggs by scrambling them, then adding a little of the liquid or the sauce to the eggs slowly to bring the temperature up gradually. I did that. No problem. Added 2 cups of chocolate sauce to the eggs. Combined them together. Everything was working beautifully. But then when I added the new choco-egg mixture back into the saucepan, I clearly screwed up, the sauce was too hot or the eggs not tempered enough because I quickly ended up with tons of little lumps in my previously silky smooth chocolate sauce. I went ahead and make the ice cream anyway. What the hell, I had already sunk money into the mixture. Might as well see it through and see what happens. The concoction solidified nicely into something resembling chocolate ice cream. And when I took out the blade, it was covered in chocolate egg pieces that were easy to spatula off into the garbage disposal. I capped off the creamer and stuck it in the freezer to harden. How much egg is left in the ice cream? I have no idea. Haven't tried it yet. Who knows? It might even be good.