Chocolate Ice Cream - cooking recipe

Ingredients

1 (12 fl. oz.) can undiluted Carnation evaporated milk
4 sq. Baker's unsweetened chocolate*
1/2 c. water*
1 c. sugar
2 tsp. vanilla
2 Tbsp. butter or margarine

Preparation

Pour evaporated milk into small mixer bowl; freeze until ice crystals form around edge of bowl, about 45 minutes.
Meanwhile, heat chocolate with water over low heat in saucepan.
Stir until chocolate is melted and mixture is smooth.
Add sugar; cook and stir until sugar is completely dissolved.
Add vanilla.
Measure 3/4 cup into a small bowl.
Stir in butter and set aside for sauce.
Chill remaining chocolate mixture.