6 cups milk
2 ¼ cups sugar
6 eggs well beaten
3 tablespoons flour
¾ teaspoon salt
3 cups half and half
3 cups heavy cream
In a large saucepan, beat together milk, sugar, eggs, cocoa, flour, and salt. Cook over medium heat, stirring constantly until mixture reaches 160 degrees F or until it just coats a metal spoon. Cool quickly by placing pan in bowl of ice or cold water. Continue to stir mixture. Add half and half and heavy cream. Combine well. Freeze according to your ice cream maker’s instructions. Makes 2 quarts.
* for a chocolate variation substitute chocolate milk and add ¼ cup of cocoa.