It wouldn't be ice cream without this Sutherland family favorite.
12 squares Baker's unsweetened dark chocolate
4 cups sugar
1 cup cocoa
2 cups hot water
1 pint light corn syrup
1 can Eagle brand milk
1 can evaporated milk
1 teaspoon vanilla
Melt chocolate squares. Combine sugar and cocoa and add to melted chocolate. Add hot water and corn syrup. Stir until all ingredients are dissolved. Cook to a rolling boil. Reduce heat to low and simmer 10 minutes. Stir in Eagle brand milk. Cool to room temperature before stirring in evaporated milk and vanilla.
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