Homemade Ice Cream

INGREDIENTS

• 2-1/4 cups sugar
• 3/4 cup baking cocoa
• 1/3 cup all-purpose flour
• 1 tablespoon instant coffee granules
• Dash salt
• 3 cups milk
• 4 eggs, beaten
• 4 cups half-and-half cream
• 2 cups heavy whipping cream
• 3 tablespoons vanilla extract

DIRECTIONS

In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth.

Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes.

Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions.

Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.

Yield: about 2-1/2 quarts.