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