Chocolate Ice Cream

In a large saucepan, heat milk to 175°; stir in the sugar, cocoa and flour until dissolved.Whisk a small amount of the hot mixture into the egg and egg yolks.Return all to the pan, whisking constantly.Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.Remove from the heat.Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.Stir in evaporated milk and vanilla.Press waxed paper onto surface of custard.Refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full; add enough milk to fill cylinder 0.75 full.freeze according to the manufacturer’s directions.Refrigerate remaining mixture until ready to freeze.When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.