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1. In a medium bowl beat eggs with an electric mixer on medium speed until frothy. Add sugar and beat until thick.
2. In a Dutch oven heat half-and-half until almost boiling. Stir 1 cup of the hot half-and-half into the egg mixture; return all to the Dutch oven. Cook and stir about 3 minutes or just until mixture comes to a boil (watch carefully because mixture will foam).
3. Remove from heat; strain mixture through a fine-mesh sieve. Stir chocolate-flavor syrup, vanilla, cinnamon, and almond extract into strained mixture. Set mixture aside to cool slightly. Cover and chill for 6 to 24 hours.
4. Stir in whipping cream. Freeze in a 4- or 5-quart ice cream freezer according to manufacturer's directions. Ripen* about 4 hours before serving.