Chocolate Custard Ice Cream

13 Jan

2/3 cup cocoa

2 cups sugar

2 TBSP cornstarch

1/4 tsp salt

2 cups milk

3 eggs

1 TBSP vanilla

3 cups half and half

2 cups heavy cream

 

Combine cocoa, 1-1/2 cups sugar, cornstarch, and salt in a saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil; boil 1 minute; stirring constantly. Remove from heat. Beat eggs with 1/2 cup sugar. Blend in a small amount of hot mixture into eggs; add to mixture in saucepan. Blend in vanilla and both creams. Chill. Freeze in an ice cream freezer according to manufacturer’s directions.

Makes 3 quarts

 

 

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