Ingredients of Milk & Chocolate Ice Cream

1 - Three cups half-and-half Cream
2 - 1/2 cup Sugar
3 - 1/4 teaspoon Salt
4 - Three Eggs ( beaten )
5 - Four cups heavy whipping Cream
6 - Three teaspoons Vanilla extract
7 - Two jars hot fudge ice cream topping ( 11-3/4 ounces each )

How to Prepare :

In a large saucepan, heat half-and-half to 175 degree stir in the sugar and salt until dissolved. Whisk a small amount of hot cream into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for two minutes. Stir in whipping cream and vanilla. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.Remove lids from jars of fudge topping. Microwave on high for 30 to 45 seconds or until warmed whisk into cream mixture.Fill cylinder of ice cream freezer two-thirds full freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze; stir before transferring to ice cream cylinder. Transfer ice cream to a freezer container freeze Milk & Chocolate Ice Cream for 2 to 4 hours before serving