- 2 tbspns granulated gelatin (unflavored)
- 1/2 cupful water
- 1 cupful rich milk
- 1-1/2 cupfuls Hershey's chocolate-flavored syrup
- 3/4 cupful granulated sugar
- Few grains of salt
- 1 pint light cream
- 1 pint heavy cream
- 2 tbspns vanilla
Allow the gelatin to soak in the water in a saucepan for 5 minutes. Add the milk and heat, stirring until the gelatin is dissolved.
Remove from heat and add the chocolate syrup, sugar, and salt. Cool. Add the creams and the vanilla. Freeze in a crank freezer. Yield: 4 quarts ice cream.
More "Lost" Hershey's RecipesHershey's Chocolate Pecan Pralines (1934)
Hershey's Chocolate Butterscotch Pie (1934)
(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)