Chocolate Ice Cream

Ingredients

2 Roberts Eggs
2 cups Roberts Milk
1 1/2 cups sugar
1/4 cup cocoa, sifted
1 3/4 tablespoons flour dash salt
1 tablespoon vanilla extract
2 cups Roberts Whipping Cream

Preparation

Process eggs, milk, sugar, cocoa, flour and salt in a blender until thoroughly mixed. Cook mixture in a saucepan until mixture coats a spoon, stirring constantly. Do not boil. Cool. Stir in vanilla extract and whipping cream; chill. Churn-freeze according to directions above.

Yield: 1/2 gallon

Notes:

How to Churn-Freeze Creamy Homemade Ice Cream

Wash and scald container and dasher; chill before using. Fill chilled container no more than two-thirds full with chilled ice cream mixture. Cover tightly. Place in freezer tub and alternating layers, fill with 8 parts crushed ice to 1 part rock salt. Turn handle slowly for 5 minutes; turn rapidly until handle becomes very difficult to turn, about 20 minutes. (For churning with electric freezer, follow manufacturer's directions.) Remove dasher, pack down ice cream and cover with waxed paper or transparent wrap. Replace cover; plug opening for dasher with cork. Repack freezer in ice using 4 parts ice to 1 part rock salt, covering entire ice cream can and lid. Cover entire tub with newspapers or heavy towel and allow to stand for 2 to 3 hours to ripen.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.