Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, beat eggs with an electric mixer on medium speed until frothy. Add sugar and beat until thick.
In a Dutch oven, heat half-and-half (or cream) until almost boiling. Stir 1 cup of the hot half-and-half into the egg mixture; return all to the pot. Cook and stir for about 3 minutes or just until mixture comes to a boil (watch carefully because mixture will foam).
Remove from the heat; strain mixture through a fine-mesh sieve. Stir chocolate syrup, vanilla, cinnamon and almond extract into the strained mixture. Set mixture aside to cool slightly. Cover and chill for 6 to 24 hours.
Stir in whipping cream. Freeze in a 4- or 5-quart ice cream freezer according to manufacturer's directions. Ripen for about 4 hours before serving.