Chocolate Ice Cream
Ingredients
3 eggs
1/2 cup sugar
6 cups half-and-half or light cream
1 16-ounce can chocolate-flavored syrup
1 tablespoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
2 cups whipping cream
Directions
1. In a bowl, beat eggs until frothy. Add sugar and beat until thick.
2. In a Dutch oven, heat half-and-half until almost boiling. Stir 1 cup
of the hot half-and-half into eggs; return all to Dutch oven. Cook and stir
for 5 minutes or until mixture just comes to a boil (watch carefully because
mixture will foam).
3. Remove from heat and stir in chocolate-flavored syrup, vanilla, cinnamon,
and almond extract. Set mixture aside to cool slightly. Cover and chill
in the refrigerator at least 6 hours or overnight.
4. Stir in the whipping cream. Freeze in a 4- or 5-quart ice cream freezer
according to manufacturer's directions. Makes about 3-1/2 quarts.
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