Mexican Chocolate Ice Cream

----- Recipe via Meal-Master (tm) v8.02
      Title: Mexican Chocolate Ice Cream
 Categories: Desserts
      Yield: 8 servings
 
      3 x  eggs
      1 c  sugar
      2 qt half and half
     16 oz chocolate syrup
    1/2 ts ground cinnamon
     1 tb vanilla extract
    1/4 ts almond extract
 
  Beat eggs at medium speed on an electric mixer until frothy.
  Gradually add sugar, beating until thick. Heat half and half in a
  3-quart saucepan over low heat until hot. Gradually stir about
  one-fourth of hot mixture INTO eggs; add remaining hot mixture,
  stirring constantly. Cook over low heat until mixture is slightly
  thickened and reaches 165 degrees. Remove form heat, and stir in
  choclate syrup and remaining ingredients. Cool in refrigerator. Pour
  into freezer can on a 1 gallon freezer. Freeze according to
  manufacturer's instructions. Let ripen at aleast 1 hour. Yield about
  1 gallon.