Cinnamon Chocolate Ice Cream

Directions:

Combine 1 can (1-2/3 cups ) evaporated milk and chocolate in small saucepan. Cook over medium heat, stirring frequently, until chocolate melts and mixture is smooth.

Meanwhile beat eggs, sugar, cinnamon and nutmeg in large mixing bowl until well blended. Stir in hot chocolate mixture. Stir in remaining 2 cans (3-1/3 cups) evaporated milk. Refrigerate until well chilled. Pour into ice cream freezer container. Churn and freeze according to manufacturer's directions.