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Chocolate Ice Cream

  • 1 1/2 squares chocolate
  • 1 1/2 cups sugar or 1/4 cup sugar and 1 /4 cup corn syrup
  • 1 teaspoon gelatine soaked in
  • 1 cup evaporated milk
  • 1 cup water
Melt chocolate in top of double boiler and add sugar or sugar and syrup. Soak gelatine in evaporated milk then slowly add to chocolate mixture. Stir constantly until well blended, remove from heat and cool. Add water and freeze in refrigerator. Whip with egg beater once during freezing time.
Submitted by Cassyjean - Torrington, CT May 31, 2009
15 min 30 min 45 min


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