Chocolate Velvet Ice Cream

Ice cream is one of the few desserts coveted by most everyone. You can make your own ice cream from scratch, but usually it requires an ice cream freezer, which not everyone has. I found a recipe (printed below) for chocolate ice cream that is easy to make and can be frozen in an ordinary freezer. I made a half recipe in a 9x9 pan and used 2/3c. hershey's chocolate syrup from a bottle. It turned out rich and delicious, without the dreaded ice crystals or super-fast-melting factor. Everyone who tried it said it was just as good as or better than store- bought ice cream.

Chocolatey Velvet Ice Cream

4 c. whipping cream
1 14 oz can sweetened condensed milk
1 16 oz can chocolate syrup (1 1/2 c.)
2/3 c. coarsely chopped nuts (walnuts, cashews, pecans, or almonds) (optional)

In large mixing bowl combine whipping cream, milk and syrup. Beat with an electric mixer until soft peaks form (tips curl). Fold in nuts (if needed). Transfer mixture to a 13x9x2 pan. Freeze about 8 hours or until firm.

If desired top each serving with whipped cream, sprinkles, and a maraschino cherry. Makes 2 quarts. (16 servings)