My Mom’s Homemade Chocolate Ice Cream – it’s the best ever

I do think life moves slower in the south.  And I think weather has much to do with it.  Languid, hot, humid, cloudy much of the times, thunderstorms, lighting.  We love it!  At least for a few weeks at a time life is simple and delicious.  We have been looking forward to my Dad’s homegrown tomatoes and we eat 100’s of them.  The silver queen corn is the best ever and we gorge ourselves.  My Mom’s homemade chocolate ice cream recipe – it’s the best ever. 

Homemade Chocolate Ice Cream

• 2 cups sugar
• 1 can evaporated milk
• 1 can Hershey’s chocolate sauce
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 gallon whole milk
• 6 junket tablets (I have to order them in Ca. – can’t seem to find them at the stores…)

(Plus ice and ice cream salt for the ice cream freezer)

Bring to a slight boil the sugar, chocolate sauce and evaporated milk in saucepan. Stir til sugar dissolves.  Stir in maple syrup and vanilla extract.  If you have time and can wait, chill this mixture in refrigerator.  This will save processing time in the ice cream maker.

Soak 6 junket tables in about ¼ cup warm water until dissolved.  Add to chocolate mixture.   Pour into ice cream freezer, add the milk, and process according to the ice cream maker’s instructions.  

My Mom thought the ice cream was best right after it was made.  I like it best the next day, after it has hardened a bit more in the freezer.