All-American Chocolate Ice Cream

21 Minutes10 People

This recipes yields enough food for an average of 10 portions.


2 cup sugar

⅔ cup Hershey’s Cocoa

¼ cup all-purpose flour

¼ teaspoon salt

2 cup Borden Vitamin D Milk

2 eggs, slightly beaten

1 tablespoon vanilla extract

1 quart Borden Light Cream

½ pint Borden Heavy Whipping Cream


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.