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Chocolate Cinnamon

List of Ingredients




1 quart half and half cream
4 egg yolks
1 cup sugar
1 tbsp. cornstarch
1/2 tsp. salt
1 tsp. cinnamon
5 (1-oz.) squares semi-sweet chocolate
1 cup heavy or whipping cream
1 cup whole (or skim) milk
2 tsp. vanilla
10-12 lbs. crushed ice
2 lbs. rock salt bag (won't use all)

In medium saucepan, heat half and half until
bubbles form around edge of pan.
Meanwhile, in medium bowl with wire whisk,
beat egg yolks with sugar, cornstarch, salt and
cinnamon until well blended. Gradually stir in
hot cream. Return mixture to saucepan. Cook over
medium heat, stirring constantly until mixture
thickens and just begins to boil (8 to 12 minutes).
Add chocolate. Remove from heat.
Stir with wire whisk until chocolate is melted.
Refrigerate until cool. Stir in heavy cream, milk
and vanilla. Refrigerate 12 to 24 hours before
freezing.
To freeze, use a 4 quart ice cream maker/freezer
following manufacturer's directions.
Makes 2 quarts.


Recipe