Mexican Chocolate Ice Cream

• 1 cup granulated sugar
• 1 dash salt
• 3 cups half-and-half
• 1 cup heavy cream
• 4 eggs, beaten
• 2 teaspoons vanilla extract
• 3 (1 ounce) unsweetened chocolate squares
• 12 cup granulated sugar
• 12 teaspoon ground cinnamon

1. Mix the 1 cup sugar, salt and half-and-half in a heavy-bottomed saucepan.
2. Heat to scalding, stirring occasionally and being careful not to boil.
3. Slowly whisk about a cup of the hot half-and-half mixture into the eggs, then slowly whisk the egg mixture back into the saucepan.
4. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly.
5. Remove from heat and stir in vanilla extract.
6. Melt the chocolate and 1/2 cup sugar in the top of a double boiler over barely simmering water; stir until smooth.
7. Pour the chocolate mixture into the custard; stir until thoroughly blended.
8. Stir in the cinnamon.
9. Chill and process in an ice cream freezer.
10. Makes about 2 1/2 quarts.

sugar, salt, heavy cream, eggs, vanilla, chocolate squares, sugar, ground cinnamon

Taken from www.food.com/recipe/mexican-chocolate-ice-cream-128001 (may not work)