HOMEMADE CHOCOLATE ICE CREAM
Summertime is here;
time to break out the ice cream freezer!

Combine in Saucepan:
  • 2 cups sugar
  • 4 Tbsps. all-purpose flour
  • 1/2 teaspoon salt
  • 4 squares unsweetened chocolate

    • Gradually stir in:

  • 4 cups milk

    • Cook and stir over low heat til thick.
    Beat 4 eggs and add 1/2 of the hot mixture
    to the eggs while beating well. Return eggs
    to the hot mixture. Cook and stir one minute.
    Strain into freezer container and chill.

    Add:

  • 2 cups whipping cream
  • 2 cups half and half
  • 3 tablespoons vanilla extract

    •  Assemble freezer. Put a layer of ice to
    1/4 full. Add a layer of salt. Start freezer
    and add layers of ice and salt, making sure
    ice stays still while container is moving.
    When freezer is full of ice add final layer
    salt, cover and let freeze til motor stops
    or until difficult to turn. Remove "ribs",
    plug drain hole, and cover top with ice but
    don't get salt near the cork. Cover and let
    stand 30 minutes to an hour.