Recipe - Chocolate Ice Cream

3 tablespoon Cornstarch
6 cup Milk
2 2/3 cup Sugar
4 Eggs
Three fourths teaspoon Salt
13 ounce Evaporated milk
2 cup Whipping cream
2 ounce Semisweet chocolate; melted
1 Three fourths tablespoon Vanilla

Mix cornstarch with One half cup milk until smooth. Add additional 1 One half cups
milk and cook over very low heat until thick and smooth, stirring
constantly to avoid lumps. Blend sugar, eggs, salt and evaporated milk in
electric mixer bowl. Add hot cornstarch mixture and beat well. Add whipping
cream, remaining 4 cups milk, chocolate and vanilla. Pour into gallon
electric or handcrank freezer. Churn and freeze according to
manufacturer's directions until firm, then carefully remove paddle. Seal
ice cream container well. Fill ice cream freezer to top with crushed ice
and ice cream salt. Cover freezer tightly and set aside several hours to
let ice cream season. Or spoon ice cream into another container which has
been chilled and store in home freezer to season. Makes about 1 gallon

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini