3 eggs
1 c. sugar
2 qt. half and half cream
1 (16 oz.) can chocolate syrup
1/2 tsp. ground cinnamon
1 tbsp. vanilla extract
1/4 tsp. almond extract

Beat eggs at medium speed with electric mixer until frothy. Gradually add sugar, beating until thick. Heat cream in a 3 quart saucepan over low heat until hot. Gradually stir about 1/4 of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Cook over low heat until mixture is slightly thickened and reaches 165 degrees, stirring constantly. Remove from heat and stir in chocolate syrup. Add remaining ingredients. Cool in refrigerator, pour into freezer can of a 1 gallon freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour. Yields about 1 gallon.