INGREDIENTS FOR ICE CREAM:

1/2 c. sugar
1 c. milk
1 egg, slightly beaten
1 oz. (1 sq.) unsweetened chocolate, melted
1 c. whipping cream
1 tsp. vanilla

EQUIPMENT NEEDED:

1 (13 oz.) coffee can with tight fitting lid
20 c. small ice cubes
1 (39 oz.) coffee can with tight fitting lid
1 1/2 c. rock salt or
26 oz. box table salt

In medium saucepan combine sugar, milk, eggs and chocolate. Cook over medium heat about 20 minutes or until mixture coats a metal spoon, stirring constantly with wire whisk. Cool.

When ready to freeze, beat mixture until smooth. Add whipping cream and vanilla; blend well. Pour mixture into small can; cover. Place 2 cups ice cubes in bottom of large can. Fill space between cans alternately with ice and salt. Cover tightly.

Gently roll can back and forth on ground or floor for 10 minutes. Scrape down sides and stir ice cream in small can. Repack with ice and salt; cover tightly. Repeat rolling and scraping sides. Allow stand 15 minutes or cover and refrigerate for 2 days. Yield: 9 (1/3 cup) servings.