vendredi 1 août 2014

Chocolate Ice Cream

1 envelope unflavored gelatine
1/4 cup cold water
1/2 cup milk
6 tablespoons granulated sugar
3/4 cup Hershey’s® syrup
1 cup chilled half-and-half
1 cup chilled whipping cream
1 tablespoon vanilla extract
In a medium-size saucepan sprinkle gelatine over cold water; let stand 5 minutes to soften. Add milk
and sugar. Cook over medium heat, stirring constantly, just until gelatine and sugar are dissolved.
Remove from heat; add syrup. Cool for 10 minutes.
Add half-and-half, whipping cream and vanilla extract. Chill thoroughly. Freeze in an ice cream
freezer according to manufacturer's directions.
Makes 1 quart.

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