Chocolate Ice Cream

• 2 Tbsp. cornstarch
• 2 qt. milk
• 4 eggs, separated
• 2 1/4 c. sugar
• 1/2 tsp. salt
• 2 tsp. vanilla
• 1 pt. whipping cream
• 4 oz. unsweetened chocolate

1. Dissolve the cornstarch in 1 cup of milk.
2. Heat the remaining milk and add cornstarch, stirring constantly.
3. Add the well beaten egg yolks and sugar.
4. Stir constantly and cook over low heat forever, about 45 minutes, until the mixture coats a metal spoon. After cooking, add melted chocolate and stir in.
5. Cool several hours or overnight in refrigerator, if possible.
6. When ready to freeze, beat the egg whites, salt and vanilla to a froth and add to the chilled mixture.
7. Stir in cream and pour into 5-quart freezer; add additional milk if needed to fill line.
8. Freeze in hand or electric ice cream freezer.
9. Pack down for an hour or so.
10. Enjoy.

cornstarch, milk, eggs, sugar, salt, vanilla, whipping cream, unsweetened chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=604224 (may not work)