Warm old-fashioned chocolate syrup poured on top of homemade vanilla ice cream – Scrumptious!!! When refrigerated, a spoonful is just like a spoonful of fudge…a double treat! The Mud Pie dish makes it extra fun!
Enjoy your last days of summer and wishing everyone a happy school year!
Old Fashioned Chocolate Syrup
Best recipe ever for chocolate syrup! You will love this!
Ingredients
- 1/2 cup butter
- 1 1/2 cups sugar
- 1/2 cup cocoa
- 2/3 cup evaporated milk or cream
- 1 tablespoon vanilla
Instructions
- Melt butter in medium saucepan over medium low heat.
- Turn off heat. Add sugar and cocoa. Stir.
- Add evaporated milk or cream, stir to combine all ingredients.
- Turn heat back on to medium high. Boil for 1 minute.
- Remove from heat and add vanilla. Serve warm in pitcher. Perfect accompaniment to homemade ice cream.
- Store leftover in refrigerator in covered bowl…an added bonus is that when you just happen to scoop out of spoonful of the syrup from the refrigerator, you get a delicious fudge flavor. Enjoy!!!!!
Homemade Vanilla Ice Cream
Growing up on a farm, we always had plenty of milk, eggs and cream – so we often made this vanilla ice cream. Of course, we had to take turns sitting on the ice cream freezer and cranking it by hand.
Servings: 20
Ingredients
- 6 eggs
- 3 cups sugar
- 1 teaspoon salt
- 2 tablespoons vanilla
- 1 quart cream
- 1 1/2-2 quarts whole milk
Instructions
- Beat eggs until light and fluffy, about 2 minutes.
- Gradually add the sugar, occasionally using a spatula to wipe down edges of bowl. Beat until well mixed. Add salt and vanilla. Mix well.
- Gently stir in cream and 1 quart milk. Mix.
- Pour into 6-quart ice cream freezer, add additional milk to bring mixture to fill line and freeze according to directions. We used a White Mountain electric ice cream freezer. We sit it in a bus tub in the garage when the weather is cold.
- Store leftover ice cream in tightly covered container in freezer.
Toasted Coconut Ice Cream is a fun flavor to try! Toast 2 2/3 cups of shredded coconut in 350 degree oven for about 8 minutes, stirring occassionally. Substitute 15 ounce can of Cream of Coconut, 1/2 pint heavy cream, and 2 tablespoons coconut extract for the 1 quart of cream.
Notes
*****WARNING: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.***** I have used this recipe for years – however, if you are worried about the raw eggs, research says you can use Egg Beaters instead (but I have never tried them in this recipe.)
