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Milk Chocolate Ice Cream

 Milk Chocolate Ice Cream
I've relied on this dessert for more than 30 years. It's a delicious ice cream for chocolate lovers.
18 ServingsPrep: 40 min. + chilling Process: 20 min./batch + freezing


  • 3 cups half-and-half cream
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 3 eggs, beaten
  • 4 cups heavy whipping cream
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 2 jars (11-3/4 ounces each) hot fudge ice cream topping


  • In a large saucepan, heat half-and-half to 175°; stir in the
  • sugar and salt until dissolved. Whisk a small amount of hot cream
  • into eggs. Return all to the pan, whisking constantly. Cook and stir
  • over low heat until mixture reaches at least 160° and coats the
  • back of a metal spoon.
  • Remove from the heat. Cool quickly by placing pan in a bowl of ice
  • water; stir for 2 minutes. Stir in whipping cream and vanilla.
  • Transfer to a bowl. Press plastic wrap onto surface of custard.
  • Refrigerate for several hours or overnight.
  • Remove lids from jars of fudge topping. Microwave on high for 30-45
  • seconds or until warmed; whisk into cream mixture.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to manufacturer’s directions. Refrigerate remaining mixture until
  • ready to freeze; stir before transferring to ice cream cylinder.
  • Transfer ice cream to a freezer container; freeze for 2-4 hours

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Milk Chocolate Ice Cream (continued)

Directions (continued)

  • before serving. Yield: about 2 quarts.
Nutritional Facts: 1 serving (1/2 cup) equals 333 calories, 26 g fat (15 g saturated fat), 128 mg cholesterol, 107 mg sodium, 20 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.