Chocolate Ice Cream

In 3-Evelyn Floy Garris 1910-1997, FAMILY: BROTHER & SISTERS (BEE) on April 7, 2010 at 5:28 am

1 Tall can (13 oz.) PET Evaporated Milk
3/4 cup HERSHEY’S Chocolate Flavored Syrup
1 tablespoon sugar
1 teaspoon vanilla
1/2 cup whipping cream

Pour PET Evaporated Milk into large mixing bowl. Place bowl and beaters in freezer until ice crystals form around edges of evaporated milk. Whip until stiff peaks form. Fold in Hershey’s Syrup, vanilla, sugar and whipping cream. Freeze for 4-6 hours or overnight. Makes 8 generous 1-cup servings or approximately 2 quarts.

(Editor’s note: This recipe comes from Aunt Floy’s three-ring keepsake notebook filled with recipe clippings. Note that it allows you to “Enjoy Delicious Homemade Ice Cream WITHOUT AN ICE CREAM MAKER.” The recipe also gives tips as how to use this ice cream in a pie crust and parfaits.)


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