2 tbsp. granulated gelatin
1/2 c. cold water
1 c. 2% milk
1 1/2 cans (1 1/2 lbs.) Hershey's chocolate syrup
3/4 c. sugar
Dash of salt
1 pt. half and half
1/2 pt. cream
2 tbsp. vanilla

Soak the gelatin in the water in a saucepan for 5 minutes. Add milk; heat, stirring until gelatin is dissolved. Remove from heat and add the syrup, sugar and salt. Cool. Add the cream, half and half and vanilla.

Mix thoroughly and refrigerate for several hours for best flavor. Then pour into a 1-gallon freezer can and add enough milk to make it about 3/4 full. Freeze in electric or hand-crank ice cream freezer. Makes 1 gallon.

NOTE: You may use less than the stated amount of Hershey's syrup depending upon how "chocolaty" you like it.