Cocoa Ice Cream With Raspberry Syrup

Ingredients

• 1/2 cup dry powdered cocoa
• Few grains salt
• 1 cup sugar
• 1 tablespoon cornstarch
• 2 cups milk, scalded
• 2 eggs, well beaten
• 2 cups heavy cream, beaten stiff
• 1 teaspoon vanilla extract
• 1 cup syrup drained from canned raspberries or strawberries

Method

1. 1 Mix cocoa, salt, sugar, and cornstarch thoroughly in a bowl.
2. 2 Slowly add scalded milk, then cook over boiling water for 20 minutes, stirring until thickened.
3. 3 Pour the hot mixture over beaten eggs, then chill completely.
4. 4 Stiffly beat the cream, then fold in the chilled mixture, vanilla, and fruit syrup.
5. 5 Churn in an ice cream freezer according to manufacturer instructions until stiff.
6. 6 Drain ice water, repack with fresh ice and salt, and let stand for 5 minutes before serving.