Mexican Chocolate Ice Cream

Yield: about 1 gallon

Ingredients

• 3 eggs
• 1 cup granulated sugar
• 2 quarts Half-and-Half
• 16 ounces chocolate syrup
• 1/2 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract

Instructions

1. Beat eggs at medium speed on an electric mixer until frothy.
2. Gradually add sugar, beating until thick.
3. Heat Half-and-Half in a 3-quart saucepan over low heat until hot. Gradually stir about one-fourth of hot mixture INTO eggs; add remaining hot mixture, stirring constantly. Cook over low heat until mixture is slightly thickened and reaches 165 degrees F.
4. Remove from heat, and stir in chocolate syrup and remaining ingredients.
5. Cool in refrigerator.
6. Pour into freezer can of a 1 gallon freezer. Freeze according to manufacturer's instructions.
7. Let ripen at at least 1 hour.