1-1/2 c. Oreo or Hyrdrox cookie crumbs (fine)
1-1/2 qts. vanilla ice cream

Using a medium scoop, make 8 balls of ice cream. Roll ice cream balls immediately in serving dish and top with hot fudge sauce.

HOT FUDGE SAUCE:

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 extract

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 extract 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.