Chocolate Fudge Ice Cream
- 2 (12 oz.) cans PET® Evaporated Milk
- 3 large eggs
- 3/4 cup sugar
- 1/8 tsp. salt
- 1 cup Smucker's® Sundae Syrup™ Chocolate Flavored Syrup
- 1 tbsp. vanilla extract
- Step 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.
- Step 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.
- Step 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.
PET is a trademark of Eagle Family Foods Group, LLC, used by permission.