3/4 c. sugar
2/3 c. Hershey's cocoa
1/8 tsp. salt
2 tbsp. cornstarch
2 c. milk
1/3 c. light corn syrup
2 egg yolks, slightly beaten
2 c. whipping cream
1 1/2 tsp. vanilla extract
3/4 c. slivered almonds, toasted (optional)

In 3-quart saucepan, stir together sugar, cocoa, cornstarch and salt. Gradually stir in milk until smooth. Stir in corn syrup and egg yolks. Stir constantly. Bring to boil over medium heat and boil 1 minutes. Pour into large bowl. Cover surface with plastic wrap. Refrigerate at least 2 hours or until chilled. Stir in cream and vanilla. Freeze in 2-quart electric or hand crank freezer following manufacturer's directions. If desired, stir in almonds. Cover and freeze several hours until firm.

For less rich chocolate ice cream, follow recipe for chocolate ice cream. Increase milk to 3 cups. Reduce heavy cream to 1 cup.