Chocolate Ice Cream
|Sugar||1 Cup (16 tbs)|
|Half and half||4 Cup (64 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Chocolate syrup||1 Cup (16 tbs)|
|Vanilla extract||1 Tablespoon|
|Milk||3 Cup (48 tbs)|
Beat eggs at medium speed of an electric mixer until frothy.
Gradually add sugar, beating until thick.
Add half and half and next 3 ingredients; mix well.
Pour mixture into a large heavy saucepan.
Cook over medium heat until mixture comes to a boil; boil 1 minute.
Let mixture cool.
Pour mixture into freezer can of a 1 gallon hand turned or electric freezer.
Add enough milk to fill can about three fourths full.
Freeze according to manufacturer's instructions.