Mexican Chocolate Ice Cream Recipe

Title: MEXICAN CHOCOLATE ICE CREAM
  Categories: Desserts, Ice cream, Chocolate
       Yield: 8 servings
  
            -Stan Sease-BHRX57A
       3    EGGS
       1 c  SUGAR
       2 qt HALF AND HALF
      16 oz CHOCOLATE SYRUP
     1/2 ts GROUND CINNAMON
       1 tb VANILLA EXTRACT
     1/4 ts ALMOND EXTRACT
  
   Beat eggs at medium speed on an electric mixer until
   frothy. Gradually add sugar, beating until thick. Heat
   half and half in a 3-quart saucepan over low heat
   until hot. Gradually stir about one-fourth of hot
   mixture INTO eggs; add remaining hot mixture, stirring
   constantly. Cook over low heat until mixture is
   slightly thickened and reaches 165 degrees. Remove
   form heat, and stir in chocolate syrup and remaining
   ingredients. Cool in refrigerator. Pour into freezer
   can on a 1 gallon freezer. Freeze according to
   manufacturer's instructions. Let ripen at at least 1
   hour. Yield about 1 gallon.
  
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