Chocolate Ice Cream - cooking recipe

Ingredients

1 can Eagle Brand milk
2 sq. baking chocolate
1/8 tsp. salt
1/2 c. hot water
1/2 c. cream
2 to 3 c. milk
1 tsp. vanilla

Preparation

Heat Eagle Brand milk and chocolate squares in top of double boiler until thick; stir often (about 10 minutes).
Remove from heat; stir in hot water slowly.
Then add cream, vanilla and milk. Put in container (she used pan) in freezer.
When about 2/3 frozen, dump into large mixer bowl and beat until frothy.
Put back in container in freezer.
It will have an icy texture.