1. Mix the 1 cup sugar, salt and half-and-half in a heavy-bottomed saucepan. Heat to scalding, stirring occasionally and being careful not to boil. 2. 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. 3. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly. 4. Remove from heat and stir in vanilla extract. 5. Melt the chocolate and 1/2 cup sugar in the top of a double boiler over barely simmering water; stir until smooth. 6. Pour the chocolate mixture into the custard; stir until thoroughly blended. 7. Stir in the cinnamon. 8. Chill and process in an ice cream freezer. 9. Makes about 2 1/2 quarts. ---------------------------------------------------------------------------
Nutrition
Ingredients
