Recipe: 00101 Title : Homemade Chocolate Ice Cream Author: W. Hickle Date : May 1995 _________________________________________________________________________ 4 eggs 1 can sweetened condensed milk (such as Eagle Brand) 1 can evaporated skim milk (or substitute 1 can Milnot) 2 teaspoons vanilla 1 tablespoon flour 1/8 teaspoon salt 1/2 cup sugar 1 can Hershey's chocolate syrup 1/2 gallon milk Beat eggs slightly, add sweetened condensed milk, evaporated skim milk and vanilla, then mix well. Add the flour, salt, and sugar while mixing. Add the can of chocolate syrup. Pour 1/2 of the milk into the freezer canister, then add the egg/condensed milk/etc. mixture to the canister and mix well. Add the remaining half of the milk to the canister, mix well, and you are ready to go with the freezer. Add lots of rock salt (or any kind of salt for that matter) to the ice when filling the bucket (outside the canister) with ice to start the freezing process. Heat is required to turn solid water (ice) into liquid water (known in thermodynamics as the heat of fusion). When ice turns into liquid, the heat required to accomplish this must come from somewhere. What supplies the heat? Your warm (relatively speaking) mixture inside the canister. The heat is freely transmitted through the metal walls of the canister. When the ice cream mixture supplies the heat to break down the solid structure of the ice into liquid water, the ice cream mixture obviously has less heat, causing it to change from liquid to (partially) solid crystalline structure. Thus, the more salt you add, layered every few inches when adding ice outside the canister, the faster the ice will melt, the faster heat will be sucked out of the canister, and the faster the ice cream will freeze. Sorry about the length of this last paragraph; it got out of hand as I was typing it. -=-=-=-=-=-=- _________________________________________________________________________