Ingredients
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1 qt. whole milk
2 egg yolks, beaten
1/3 c. unsweetened cocoa
2 Tbsp. all-purpose flour
2 (12 oz.) cans evaporated milk
2 Tbsp. vanilla extract
1 egg, beaten
2 c. sugar
Preparation
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In heavy saucepan, combine first 6 ingredients.
Cook until thickened.
Add evaporated milk; bring to a boil.
Remove from heat and cool.
Add vanilla.
Pour into the cylinder of an ice cream freezer; add enough milk to fill cylinder 3/4 full.
Freeze according to manufacturer's directions.
Yields about 2 1/2 quarts.
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