I made the following ice cream many, many moons ago and my brother-in-law loved it and he has mentioned it at least once a year ever since. My hubby and I didn’t care much for it, but as a surprise for Chuck, I made it this morning and will take it to him tomorrow. Sssh! It’s a surprise! I wonder if he will like it as much tomorrow as he did years ago.
I’m channeling the PW and posting pictures and instructions below just in case Chuck wants to make this himself. Pretty simple.
3 ingredients:
1 can Eagle Brand Sweetened Condensed Milk
2/3 cup Hershey’s Syrup
2 cups Heavy Whipping Cream (Whipped)
Whip the cream till stiff peaks form. Don’t over beat, Chuck, or you will have butter. Remember that discussion? Set aside.
In another bowl, pour in the chocolate syrup and the sweetened condensed milk.
Stir until well blended and looks like this. Almost caramel colored.
Now add the whipped cream.
Fold the cream into the chocolate mixture. This is a slow process where you cut through the cream with your spatula and gently lift the chocolate to the top. You do NOT want to rush this process or your whipped cream will loose its airiness. (Don’t worry, this is the hardest part of the recipe.)
Keep folding and you think this might be done, but it is not!
See, I told you. Look at that ribbon of chocolate. Keep folding until it looks like
THIS!!! VIOLA!!!
I guess you noticed, I poured the folded mixture into a foil-lined loaf pan and will freeze for at least 6 hours.
And here is the recipe cut from a magazine many, many moons ago.
I think I will rename it Chuck’s Chocolate Ice Cream.
See, Chuck, even YOU can do this!
Happy Fourth of July, Everyone
I love you.
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