Chocolate Ice Cream recipe
1 can PET evaporated milk
3/4 cup Hershey’s chocolate syrup
1 tablespoon sugar
1 teaspoon vanilla
1/2 cup whipping cream
Pour PET evaporated milk into large mixing bowl. Place bowl and beaters in freezer until ice crystals form around edges of evaporated milk. Whip until stiff peaks form. Fold in Hershey’s syrup, vanilla, sugar and whipping cream. Freeze for 4-6 hour or overnight. Makes 8 generous 1-cup servings, or approximately 2 quarts.
For pies and parfaits
For the crust, crumble 10 Archway Dutch Cocoa, Fudge Nut Bar cookies, or your favorite Archway variety and combine in bowl with 1/4 cup melted butter. Press mixture onto bottom and sides of 9-inch pie plate. Refrigerate. Make the ice cream recipe to freezing stage. Pour half of mixture into prepared crust. Freeze several hours or overnight. Garnish as desired. Makes 6 servings.
Pour remaining ice cream mixture into 8-inch square pan and freeze until firm for use in parfaits. Coarsely crumble 4 of your favorite Archway Cookies. Fill 4 parfait glasses with alternate layers of ice cream and cookie crumbs. Reserve some crumbs for garnish. Freeze until firm. Makes 4 parfaits.