Mexican Chocolate Ice Cream Recipe

• 3 Large eggs
• 1 c. sugar
• 2 quart. half and half cream
• 1 (16 ounce.) can chocolate syrup
• 1/2 teaspoon grnd cinnamon
• 1 tbsp. vanilla extract
• 1/4 teaspoon almond extract

1. Beat Large eggs at medium speed with electric mixer till frothy.
2. Gradually add in sugar, beating till thick.
3. Heat cream in a 3 qt saucepan over low heat till warm.
4. Gradually stir about 1/4 of warm mix into Large eggs; add in to remaining warm mix, stirring constantly.
5. Cook over low heat till mix is slightly thickened and reaches 165 degrees, stirring constantly.
6. Remove from heat and stir in chocolate syrup.
7. Add in remaining ingredients.
8. Cold in refrigerator, pour into freezer can of a 1 gallon freezer.
9. Freeze according to manufacturer's instructions.
10. Let ripen at least 1 hour.
11. Yields about 1 gallon.

eggs, sugar, cream, chocolate syrup, cinnamon, vanilla, almond extract

Taken from cookeatshare.com/recipes/mexican-chocolate-ice-cream-55847 (may not work)