- In medium saucepan, combine sugar, cocoa, flour and salt; stir in Borden Vitamin D Milk and eggs.
- Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
- Remove from heat. Stir in vanilla, Borden Light Cream and Borden Heavy Whipping Cream.
- Refrigerate until cold. Freeze in ice cream freezer according to manufacturer’s directions.
- About 2-1/2 quarts ice cream. Courtesy of the Hershey Kitchens.