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Chocolate Ice Cream 2


  • 1 envelope unflavored gelatine
  • 1/4 cup cold water
  • 1/2 cup milk
  • 6 tablespoons granulated sugar
  • 3/4 cup Hershey's syrup
  • 1 cup chilled half-and-half
  • 1 cup chilled whipping cream
  • 1 tablespoon vanilla extract


  1. In a medium-size saucepan sprinkle gelatine over cold water; let stand 5 minutes to soften.
  2. Add milk and sugar. Cook over medium heat, stirring constantly, just until gelatine and sugar are dissolved.
  3. Remove from heat; add syrup.
  4. Cool for 10 minutes.
  5. Add half-and-half, whipping cream and vanilla extract. Chill thoroughly.
  6. Freeze in an ice cream freezer according to manufacturer's directions.

Makes 1 quart.

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