Chocolate Fudge Ice Cream

Chocolate Fudge Ice Cream
  • Prep Time: 15 Min.
  • Cook Time: 20 Min.
  • Yield: 1 1/2 quarts


  • 2 (12 oz.) can PET® Evaporated Milk, divided
  • 3 large eggs
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1 cup chocolate syrup
  • 1 tablespoon vanilla extract


  • 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.
  • 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.
  • 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.
  • Nutritional Information Per Serving

    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%.

    *Percent Daily Values are based on a 2,000 calorie diet.