2 c. sugar
2 c. milk
2 eggs, slightly beaten
1 tbsp. vanilla
4 c. light cream
1 c. heavy cream
1/4 c. unsifted all purpose flour
1/4 tsp. salt
2/3 c. Hershey cocoa

Combine dry ingredients in large saucepan; stir in milk. Cook and stir over medium heat until mixture boils; boil and stir 1 minute. Remove from heat. Blend a small amount of mixture into eggs; return egg mixture to saucepan. Blend in vanilla, light cream and heavy cream. Chill. Fill ice cream freezer container 2/3 full; freeze according to manufacturer's directions. About 3 quarts ice cream.