Chocolate Ice Cream

Photo: Flickr user

Ingredients

1 13 fluid oz. can undiluted Carnation evaporated milk

4 sq. Baker's unsweetened chocolate

1/2 cup water

1 cup sugar

2 teaspoons vanilla

2 tablespoons butter

Baker's angel flake coconut

Pam non-stick cooking spray

Preparation

Pour evaporated milk into 8 or 9 inch squash pan sprayed with Pam and freeze until ice crystals from around edge of pan, about 30 minutes. Meanwhile, heat chocolate with water over low heat in saucepan sprayed with Pam. 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.