Homemade Chocolate Chip Ice Cream

6 eggs (or equivalent eggbeaters)

2 ½ cups sugar

Beat until thick

1 large chocolate pudding (5.1 oz)

1 12 0z. Can evaporated milk

1 quart Half and Half

3 tsp vanilla

Mix above ingredients into the sugar and eggs then add to freezer

Top off the freezer with milk – about to the bottom of the top paddle blade – leaving room for expansion and for adding the chocolate bar

(1) 8oz bar almond hershey bar grated up or chopped fine

Turn power on ice cream maker. Layer ice and rock salt in freezer.... using ½ cup salt to each layer of ice. Continue adding ice and salt as needed. When ice cream is still soft but has expanded, and thick enough to support the chocolate – Open lid and add the chocolate pieces … Readjust lid and continue churning and adding ice and salt until the motor begins to lug down and ice cream is very thick.