Recipe - Mexican Choclate Ice Cream

3 x EGGS
1 cup SUGAR
2 qt HALF AND HALF
16 ounce CHOCLATE SYRUP
One half teaspoon GROUND CINNAMON
1 tablespoon VANILLA EXTRACT
One fourth teaspoon ALMOND EXTRACT

Beat eggs at medium speed on an electric mixer until frothy. Gradually add
sugar, beating until thick. Heat half and half in a 3quart saucepan over
low heat until hot. Gradually stir about onefourth of hot mixture INTO
eggs; add remaining hot mixture, stirring constantly. Cook over low heat
until mixture is slightly thickened and reaches 165 degrees. Remove form
heat, and stir in choclate syrup and remaining ingredients. Cool in
refrigerator. Pour into freezer can on a 1 gallon freezer. Freeze according
to manufacturer's instructions. Let ripen at aleast 1 hour. Yield about 1
gallon.

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