Recipe - Mexican Chocolate Ice Cream

Stan SeaseBHRX57A
3 EGGS
1 cup SUGAR
2 qt HALF AND HALF
16 ounce CHOCOLATE 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 chocolate 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 at least 1
hour. Yield about 1 gallon.

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