Mexican Chocolate Ice Cream

Instructions

1. 1

   Mix the 1 cup sugar, salt and half-and-half in a heavy-bottomed saucepan.

2. 2

   Heat to scalding, stirring occasionally and being careful not to boil.

3. 3

   Slowly whisk about a cup of the hot half-and-half mixture into the eggs, then slowly whisk the egg mixture back into the saucepan.

4. 4

   Cook over medium-low heat, stirring constantly, until the mixture thickens slightly.

5. 5

   Remove from heat and stir in vanilla extract.

6. 6

   Melt the chocolate and 1/2 cup sugar in the top of a double boiler over barely simmering water; stir until smooth.

7. 7

   Pour the chocolate mixture into the custard; stir until thoroughly blended.

8. 8

   Stir in the cinnamon.

9. 9

   Chill and process in an ice cream freezer.

10. 10

    Makes about 2 1/2 quarts.