Chocolate Fudge Ice Cream

Ingredients:

•	2 (12 oz.) cans PET® Evaporated Milk, divided
•	3 large eggs
•	3/4 cup sugar
•	1/8 teaspoon salt
•	1 cup Smucker's® Sundae Syrup™ Chocolate Flavored Syrup
•	1 tablespoon vanilla extract

Directions:

1	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.
2	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.
3	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.