Chocolate Ice Cream - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 c. sugar
1/4 c. cocoa
3/4 c. white syrup
5 1/2 c. or more milk
1 tsp. vanilla extract

Preparation

Soak gelatin in 1/4 cup cold water.
Mix sugar and cream. Stir in syrup and 1/2 cup milk.
Boil for 2 minutes.
Cool slightly.
Stir in softened gelatin.
Pour into 1/2-gallon freezer container.
Stir in enough milk to fill container 3/4 full.
Add vanilla.
Freeze according to freezer instructions.
Yields 12 servings.