|2 ounces||Unsweetened chocolate|
|1 teaspoon||Vanilla extract|
|1 pint||Heavy cream -- whipped|
1. In top of double boiler or over low heat cook the milk, chocolate, sugar, and gelatin. Stir frequently. 2. When chocolate is melted and all is combined, beat with whisk until smooth and well blended. 3.
Chill until thick, then add vanilla and beat until light. 4. Whip the cream until soft peaks form, then fold gently into chocolate mixture.
5. Place in shallow pan and freeze until firm.
Yield: 1 quart. Will serve 4-8 people.
Recipe By : Jo Anne Merrill
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