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Watkins Cocoa Ice Cream with Cinnamon Sauce

1 can sweetened condensed milk
1/3 cup Watkins Baking Cocoa
2 cups heavy whipping cream
1 cup half-and-half
1 Tbsp. Watkins Vanilla, Original Double Strength

In medium saucepan, stir together sweetened condensed milk and Watkins Baking Cocoa. Cook over low heat stirring constantly until mixture is smooth and slightly thickened, about 10 minutes. Remove from heat; cool slightly. Gradually add whipping cream, half-and-half and Watkins Vanilla, beating with whisk until well blended; refrigerate until cold. Place in ice cream freezer container and freeze according to manufacturer's instructions.

Cinnamon Sauce
2 cusp sugar
2 Tbsp. cornstarch
2 Tbsp. Watkins Cinnamon
1 cup water

Mix dry ingredients in small saucepan. Stir in water. Heat to boiling, stirring constantly. Remove from heat; serve warm.

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