2 tbsp. granulated gelatin
(unflavored)
1/2 c. cold water
1 c. rich milk
1-1/2 c. (1 lb. can) Hershey's
chocolate flavored syrup
3/4 c. granulated sugar
Few grains salt
1 pt. light cream
1 pt. heavy cream
2 tbsp. vanilla
Allow the gelatin to soak in the water in a saucepan for 5
minutes. Add the milk and heat, stirring until the gelatin is
dissolved. Remove from heat and add the chocolate syrup, sugar
and salt. Cool. Add the creams and the vanilla. Freeze in a
crank freeze Yield: 4 quarts ice cream.
VARIATION: Dissolve 1/4 cupful crushed peppermint candy with the
gelatin or add 1/4 teaspoonful peppermint extract when adding
vanilla.
