Ice cream is a big thing in our house, we eat it all year round. Everyone loves Breyers, it's the only kind I am allowed to buy at the supermarket. I started making my own last year and had very good results every time. I've made chocolate, vanilla bean and raspberry which were all awesome tasting according to my family. I tried a new recipe for chocolate ice cream that is so easy. I started with a can of chocolate syrup, you heard it right, a can of Hershey's Chocolate Syrup. This is how I made it, recipe below.
A can of Hershey's Chocolate Syrup, from back in the day when your mom made you chocolate milk! And the Ice Cream Maker, which does all the work!
The ice cream gets darker and thicker as it mixes.
The ice cream stores nicely in a 64 oz. reusable container. Pour it in....
then smooth out the top, freeze for 8 hours or overnight.
Chocolate Ice Cream
Ingredients
1 cup skim milk or whole milk
1 cup white sugar
16 oz. container heavy cream
2 teaspoons of vanilla extract
1 - 16 oz. can of Hershey's Chocolate Syrup
Directions
In a large bowl, combine the milk, sugar, heavy cream and vanilla. Stir with a whisk until the sugar dissolves. Turn ice cream maker on and pour in the cream mixture. Add the can of chocolate syrup as the machine is moving. Run the machine for 25 - 30 minutes or until you see the ice cream thickening and slightly running over the top of the beater. Remove the beater and scrape with a rubber spatula, then scoop out the ice cream into a reuseble container. Freeze for 8 hours or overnight.
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