Chocolate Ice Cream
Ingredients:
350 ml can undiluted evaporated milk
4 gr pure chocolate
½ cup water
1 cup sugar
2 teaspoons vanilla
2 tablespoons butter
angel flake coconut
| Preparation: Pour evaporated milk into 20-25cm squash pan and freeze until ice crystals from around edge of pan, about 30 minutes. Meanwhile, heat chocolate with water over low heat in saucepan. Stir until chocolate is melted and mixture is smooth. Add sugar, cook and stir until sugar is completely dissolved. Add vanilla. Measure 3/4 cup into a small bowl, stir in butter and set aside for sauce. Chill remaining mixture.
Spoon milk into small mixer bowl sprayed with Pam and beat until soft peaks form. Fold in chilled chocolate mixture. Return to pan and freeze until firm, 2-3 hours. Serve with the sauce. Garnish with coconut. Makes about 6 cups or 10-12 servings.
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