Chocolate Fudge Ice Cream

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Prep: 15Min.

Cook: 20Min.

Yield: 1 1/2 quarts

Calories: 220/serv

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2 (12 oz.) can PET® Evaporated Milk, divided

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3 large eggs

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3/4 cup sugar

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1/8 teaspoon salt

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1 cup chocolate syrup

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1 tablespoon vanilla extract

NUTRITION INFORMATION

Serving Size 1/12 of recipe, abt 1/2 c
Calories Per Serving 220
Total Fat 50g
Calories From Fat 50g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 65mg
Sodium 115mg
Carbohydrates 36g
Dietary Fiber 0g
Sugar 32g
Protein 6g
Percent Daily Value*: Vitamin A 4%, Calcium 15%, Vitamin C 2%, Iron 2%.

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HEAT 1 can evaporated milk in medium saucepan over medium heat to 175°F. Whisk eggs, sugar and salt in medium bowl until well blended. Gradually whisk in about one-third of hot milk. Return custard mixture to saucepan. Cook over low heat, stirring constantly, until mixture reaches 160°F. Remove from heat.

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ADD chocolate syrup, vanilla and remaining can of evaporated milk to custard mixture. Stir until well blended. Fill a large bowl about halfway with ice cubes and very cold water. Set a 2-quart bowl inside the large bowl. Pour ice cream mixture into the 2-quart bowl. Stir until very cold, about 5 to 10 minutes.

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FREEZE in ice cream maker according to manufacturer's instructions. Pack frozen mixture into a freezer-safe container. Cover and freeze until firm, about 3 hours.

NUTRITION INFORMATION

Chocolate Fudge Ice Cream

Chocolate Fudge Ice Cream

Ingredients

Instructions

Chocolate Fudge Ice Cream

Chocolate Fudge Ice Cream

Ingredients

Instructions

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