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Add a photoServings: 8
Ingredients
- 2 T granulated gelatin (unflavored)
- 1/2 c. cool water
- 1 c. rich lowfat milk
- 1 1/2 c. (1 pound can) Hershey's chocolate flavored syrup
- 3/4 c. granulated sugar
- Couple grains salt
- 1 pt. light cream
- 1 pt. heavy cream
- 2 T vanilla
Directions
- Allow the gelatin to soak in the water in a saucepan for 5 min. Add in the lowfat milk and heat, stirring till the gelatin is dissolved. Remove from heat and add in the chocolate syrup, sugar and salt. Cool. Add in the creams and the vanilla. Freeze in a crank freeze (see freezing instructions with the Chocolate Custard Ice Cream).Yield: 4 qts ice cream.
- VARIATION: Dissolve 1/4 cupful crushed peppermint candy with the gelatin or possibly add in 1/4 teaspoonful peppermint extract when adding vanilla.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 8 servings | |
| Calories 310 | |
| Calories from Fat 202 | 65% |
| Total Fat 22.98g | 29% |
| Saturated Fat 14.31g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 50mg | 2% |
| Potassium 143mg | 4% |
| Total Carbs 23.61g | 6% |
| Dietary Fiber 0.0g | 0% |
| Sugars 20.74g | 14% |
| Protein 3.28g | 5% |
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