Chocolate Ice Cream

3 Tablespoon Cornstarch
6 Cup Milk
2-2/3 Cup Sugar
4 Eggs
3/4 Teaspoon Salt
13 Ounce Evaporated milk
2 Cup Whipping cream
2 Ounce Semisweet chocolate; melted
1-3/4 Tablespoon Vanilla


Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2 cups
milk and cook over very low heat until thick and smooth, stirring constantly
to avoid lumps. Blend sugar, eggs, salt and evaporated milk in electric
mixer bowl. Add hot cornstarch mixture and beat well. Add whipping cream,
remaining 4 cups milk, chocolate and vanilla. Pour into gallon electric or
hand-crank freezer. Churn and freeze according to manufacturer's directions
until firm, then carefully remove paddle. Seal ice cream container well.
Fill ice cream freezer to top with crushed ice and ice cream salt. Cover
freezer tightly and set aside several hours to let ice cream season. Or
spoon ice cream into another container which has been chilled and store in
home freezer to season.

Makes about 1 gallon
Home Cookin 4.8 Chapter: Ice Cream
(C) 1992 The Los Angeles Times

Servings: 1