3 cups sugar
3 tablespoons vanilla extract
1 can evaporated milk
1 package instant French vanilla pudding
1 large Hershey's chocolate bar with almonds, chopped
In large bowl, beat eggs on medium speed for two minutes. Add sugar, extract, evaporated milk and pudding to eggs and beat an additional three minutes. Add 1/2 gallon milk and beat again. Pour mixture into a 1 1/2 gallon ice-cream freezer and add enough milk to bring to three-quarters full. Add chocolate. Mix according to freezer directions with ice and rock salt. Great for hot summer days. Enjoy!
Click here for a printable version of this recipe.