Title: Chocolate ice cream
 Categories: Desserts
      Yield: 1 Servings
 
      3 tb Cornstarch
      6 c  Milk
  2 2/3 c  Sugar
      4    Eggs
    3/4 ts Salt
     13 oz Evaporated milk
      2 c  Whipping cream
      2 oz Semisweet chocolate; melted
  1 3/4 tb Vanilla
 
  Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2
  cups milk and cook over very low heat until thick and smooth, stirring
  constantly to avoid lumps. Blend sugar, eggs, salt and evaporated
  milk in electric mixer bowl. Add hot cornstarch mixture and beat
  well. Add whipping cream, remaining 4 cups milk, chocolate and
  vanilla. Pour into gallon electric or hand-crank freezer. Churn and
  freeze according to manufacturer's directions until firm, then
  carefully remove paddle. Seal ice cream container well. Fill ice
  cream freezer to top with crushed ice and ice cream salt. Cover
  freezer tightly and set aside several hours to let ice cream season.
  Or spoon ice cream into another container which has been chilled and
  store in home freezer to season. Makes about 1 gallon