Chocolate Ice Cream

By Kathy Johnson

Ingredients

• 1 22 oz Hershey's Special Dark Syrup
• 1 cup sugar
• 6 eggs
• 1 pint half & half
• 1 pint whipping cream
• 3 cans carnation milk
• 1 Tbsp vanilla
• pinch of salt
• whole milk

Preparation

Step 1

Beat eggs and syrup in a medium sized bowl; add vanilla, salt and sugar and mix well. Add can milk and mix well. Pour into ice cream freezer. Add whipping cream and half & half. Finish filling up to fill line with whole milk. Don't over fill it will run over. Can mix ahead and place in refrigerator until ready to freeze; makes it freeze a little quicker.