2 tbsp. granulated gelatin (unflavored)
1/2 c. cold water
1 c. rich milk
1 1/2 c. (1 lb. can) Hershey's chocolate flavored syrup
3/4 c. granulated sugar
Few grains salt
1 pt. light cream
1 pt. heavy cream
2 tbsp. vanilla

Allow the gelatin to soak in the water in a saucepan for 5 minutes. Add the milk and heat, stirring until the gelatin is dissolved. Remove from heat and add the chocolate syrup, sugar and salt. Cool. Add the creams and the vanilla. Freeze in a crank freeze (see freezing instructions with the Chocolate Custard Ice Cream).

Yield: 4 quarts ice cream.

VARIATION: Dissolve 1/4 cupful crushed peppermint candy with the gelatin or add 1/4 teaspoonful peppermint extract when adding vanilla.