Chocolate Custard Ice Cream Recipe

• 2 c. granulated sugar
• 1/4 c. flour (all-purpose)
• 1/8 teaspoon salt
• 2 c. rich lowfat milk
• 4 sq. Hershey's baking chocolate
• 2 Large eggs
• 4 c. light cream
• 2 tbsp. vanilla

1. Combine the sugar, flour and salt in top of a double boiler.
2. Add in the lowfat milk gradually and then add in the baking chocolate.
3. Cook over the boiling water, stirring constantly, till thick, then cook 10 min longer, stirring occasionally.
4. Stir a small amount of cooked mix into slightly beaten Large eggs.
5. Return to the double boiler and cook 3 min longer.
6. Cold.
7. Add in the cream and the vanilla.
8. Refrigeratemix, then freeze.
9. To freeze, fill the chilled container 2/3 full with ice cream mix.
10. Cover tightly and set into freezer tub.
11. (For an electric freezer, follow manufacturer's directions.)
12. Fill tub with alternate 3-inch layers of crushed ice and 1 part rock salt.
13. Turn the handle slowly for 5 min.
14. Turn rapidly till the handle becomes difficult to turn (about 15 min).
15. Remove the dasher and pack down ice cream and cover with waxed paper.
16. Again put the lid on top and fill opening for dasher with cork.
17. Repack freezer in ice using 4 parts crushed ice and 1 part rock salt.
18. Cover with paper or possibly cloth.
19. Let ripe 2 to 3 hrs.
20. Yield: 4 qts ice cream.

sugar, flour, salt, rich lowfat milk, chocolate, eggs, light cream, vanilla

Taken from cookeatshare.com/recipes/chocolate-custard-ice-cream-46815 (may not work)