Fudge Chocolate Ice Cream
|Unsweetened chocolate square||3 Ounce, melted and cooled (3 Squares, 1 Ounce Each)|
|Canned milk||14 Ounce (1 Can, Not Evaporated Milk)|
|Vanilla extract||2 Teaspoon|
|Chopped nuts||1 Cup (16 tbs)|
|Whipping cream||1 Pint, whipped (2 Cups, Do Not Use Non-Dairy Whipped Topping)|
In large mixer bowl, beat chocolate, sweetened condensed milk, egg yolks and vanilla; mix well.
Stir in nuts if desired.
Fold in whipped cream.
Pour into 9x5-inch loaf pan or other 2-quart container; cover.
Freeze 6 hours or until firm.
Return leftovers to freezer.
Ice Cream Maker Method: Do not whip whipping cream.
Increase chocolate to 5 (1-ounce) squares.
Combine all ingredients as above with 2 cups (1 pint) half-and-half.
Pour into ice cream container.
Freeze according to manufacturer's instructions.
Fudgy Chocolate Chip: Omit nuts if desired.
Add 1 cup mini chocolate chips.