From Paulette Vickery's Recipe Collection

Chocolate Ice Cream

desserts

1 cup sugar
5 cup condensed milk,large
2 each squares chocolate
1/2 teaspoon vanilla
1/4 teaspoon salt

Scald milk, but do not boil, as milk will curdle. The amount of canned milk to be used is 3 14oz cans, less 1/4 cup. Desolve sugar in 2 cups of the scalded milk. Pour sugar and milk mixture slowly over melted chocolate. Stir constantly to avoid dark specks. Add remaining 3 cups of milk. Stir in vanilla and salt. Freeze according to ice cream freezer directions. Makes 2 quarts.

Yield: 24 servings



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