1 1/2 c. Oreo or Hyrdrox cookie crumbs (fine)
1 1/2 qts. vanilla ice cream
1/2 c. butter
1 (5.3 oz.) can evaporated milk
2 1/2 c. powdered sugar
6 (1 oz.) squares unsweetened chocolate
1 tsp. vanilla
Using a medium scoop, make 8 balls of ice cream. Roll ice cream balls immediately in serving dish and top with hot fudge sauce.
Sauce: Melt butter in a double boiler. Add evaporated milk, sugar and chocolate. Heat, stirring occasionally, until chocolate melts, about 30 minutes. Remove from heat. Add vanilla and stir vigorously.
Sauce is best when served warm or at room temperature. Sauce will keep indefinitely in refrigerator.
Note: Sauce is supposed to be thick. If you want a thinner sauce add more milk. Do not add water.
