MEXICAN CHOCOLATE ICE CREAM

By gaster16

Ingredients

• 3 eggs
• 1 cup sugar
• 1 quart half and half
• 1 (16 oz.) can chocolate syrup
• 1/2 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract

Preparation

Step 1

Beat eggs at medium speed until frothy. Gradually add sugar, beating until thick., Heat half and half in 3 quart saucepan over low heat until hot. Gradually stir 1/4 of hot mixture into eggs, add to remaining hot mixture, stirring constantly. Cook over low heat until mixture is slightly thickened and reaches 165 degrees, stirring constantly. Remove from heat and stir in chocolate syrup and remaining ingredients. Cool in refrigerator. Pour into freeze can of a 1 gallon freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour.