Knox Unflavoured Gelatine

DOUBLE CHOCOLATE CHIP ICE CREAM
Prep: Cook: Freeze:	10 mins 5 mins 5-1/2 hrs		Combine gelatine and sugar in a medium saucepan. Stir in cold milk and chocolate syrup; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Remove from heat. Transfer mixture to a large bowl. Chill in freezer until the consistency of unbeaten egg whites, about 1 hour; stir occasionally. Fold whipped cream into gelatine mixture. Pour into two 9-inch (2.5 L) square pans. Freeze until almost firm, about 1-1/2 hours. Beat mixture until creamy and smooth with a wooden spoon; stir in chocolate chips. Freeze in tightly covered container until firm, about 3 hours. Let soften at room temperature about 1/2 hour before serving.
Real ice cream parlour taste enjoyed at home. Perfect served with a wafer cookie.
1 1/2 cup 2 cups 1/2 cup 2 cups 1/2 cup	pouch Knox^� Unflavoured Gelatine granulated sugar cold milk chocolate syrup whipping cream, whipped chocolate chips	1 125 mL 500 mL 125 mL 500 mL 125 mL
Makes 10 servings.

VARIATIONS:

Chocolate Rocky Road:
Stir 1 cup (250 mL) miniature marshmallows and 1/4 cup (50 mL) toasted, slivered almonds into partially frozen Double Chocolate Chip Ice Cream.

Plain Chocolate:
Omit chocolate chips from recipe.