Chocolate Fudge Ice Cream

Ingredients

• 0.5 cup dutch process cocoa 
• 12 ounce evaporated milk low-fat canned
• 1 Dash salt 
• 1 cup condensed milk fat-free sweetened
• 2 teaspoons vanilla extract 
• 2 cups milk whole divided

Equipment

• sauce pan
• whisk
• blender

Directions

1. Heat 1 cup whole milk in a heavy saucepan over medium-high heat to 180 or until tiny bubbles form around edge (do not boil).
2. Remove from heat, and add the cocoa, stirring with a whisk until cocoa dissolves. Cool to room temperature.
3. Combine 1 cup whole milk, condensed milk, vanilla, evaporated milk, and salt in a blender, and process until smooth.
4. Add cocoa mixture; blend well.
5. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.