Chocolate Ice Cream

In a large saucepan, combine sugar, cocoa powder, and gelatin. Stir in milk. Cook and stir over medium heat until mixture just starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175 degrees F and mixture coats the back of a clean metal spoon. Do not boil. Stir in vanilla. Cover with foil or plastic wrap and chill for 4 to 24 hours. (Mixture will be thicker after chilling.)

Transfer the mixture to a 4- or 5-quart ice cream freezer and freeze according to the manufacturer's directions. If desired, ripen (see Tip).