AWARD WINNING MEXICAN CHOCOLATE ICE CREAM
Elkhart County Fair

3 eggs
1/2 cup sugar
6 cups half and half (or light cream)
16 ounces chocolate flavored syrup
1 tablespoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
2 cups heavy (whipping) cream

In a bowl, beat eggs till frothy. Add the sugar and beat till thick.

In a Dutch oven, heat half-and-half till almost boiling. Stir 1 cup of the hot half-and-half into eggs. Pour all into a saucepan. Cook and stir for 5 minutes or until mixture just comes to a boil (watch carefully because mixture will foam).

Remove from heat and stir in the chocolate-flavored syrup, vanilla, cinnamon and almond extract. Set mixture aside to cool slightly. Cover and chill for 6 hours or overnight.

Stir in the heavy cream. Freeze in a 4- or 5-quart ice cream freezer according to manufacturer's directions.

Makes about 3 1/2 quarts
Source: Midwest Living Magazine