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My Mom’s Homemade Ice Cream is creamy and sweet with chopped Hershey’s Chocolate Bar with Almonds. It’s even better with hot fudge topping and a brownie! A family favorite.

Eating Homemade Ice Cream with chopped Hershey's Chocolate with Almonds

When I was a girl, my folks made homemade ice cream almost every weekend. We’d eat it in the winter or summer. It didn’t matter. We had one of those old crank machines, and I would often be called on to sit on the top of it to help hold it down when it got near the end of the freezing time.

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Foodborne Illness Caution

Please note that this recipe uses raw eggs. While risks are low, consumption of raw or undercooked eggs, shellfish, and meat may increase the risk of foodborne illness. My family has been using this recipe all my life and we have never had a problem using raw eggs. The use of farm fresh eggs may also reduce the risk of foodborne illness. Even still, I am including instructions for cooking the eggs, should you prefer to follow those steps.

More Frozen Desserts to Try

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frozen strawberry pie

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Ingredients for Mom’s Homemade Ice Cream

(As a Walmart affiliate, I earn from qualified purchases below. See the full recipe at the bottom of this post.)

Directions for Making this Recipe

Version I – White Mountain Freezer – 1.5 Gallons

When using a White Mountain Ice Cream Freezer, you’ll want to take a few preparatory steps.

Prepare to Freeze the Ice Cream

Have the wooden bucket, motor, and hand crank (if using) prepared and ready as per unit instructions. Also have ready, crushed ice and rock salt. You might want to place a couple old bath towels nearby, for wiping up spills or to cover the freezer once your ice cream is finished.

Chances are, if you’re reading this recipe, you already have a White Mountain or similar freezer, but if you need further guidance, please see this Instruction Manual.

Make the Ice Cream

Gather the ingredients so that you have everything close at hand on the counter or table.

Using a wavy potato cutter or Chef’s knife and cutting board, chop the Hershey’s Chocolate Bar with Almonds. I cannot remember a time when my mom didn’t put this in her ice cream, so be sure to do this. This is the large, thick chocolate bar, not the single bars often found in the store.

In a large mixing bowl, whisk the large eggs on medium speed for two minutes. Add granulated sugar, vanilla extract, evaporated milk, and instant French Vanilla pudding to the eggs. Beat an additional three minutes.

Add 1/2 gallon whole milk to the egg mixture and beat until incorporated.

The above instructions use raw eggs. While risks are low, consumption of raw or undercooked eggs, shellfish, and meat may increase the risk of foodborne illness. If you prefer to use cooked eggs, please follow the instructions below:

Cooked Egg Addition

In a large saucepan, combine 1 1/2 cups granulated sugar, evaporated milk, and 4 cups whole milk. Heat on medium-low heat. Whisk to combine and bring the mixture to a boil. While the milk is heating, place eggs and remaining sugar in a large mixing bowl. Beat on medium-low until mixture is pale and thick.

When the milk has come to a slight boil, whisk 1/3 of the hot liquid into the egg and sugar mixture, mixing well. Do this once more, and then pour all into the saucepan. Stir with a long-handled wooden spoon, stirring constantly over low heat until the mixture thickens slightly and coats the back of the spoon. DO NOT allow the mixture to boil. This will only take a few minutes to heat.

Remove from heat and allow the mixture to come to room temperature. Then cover and refrigerate for at least 2 hours.

When thoroughly chilled, return ice cream base to the large mixing bowl. Stir in French vanilla pudding mix, vanilla extract, and another 4 cups of whole milk. Mix on medium high speed until combined. Follow the remaining instructions for freezing the ice cream

Recipe Continued from Above

Pour the egg mixture into a 1 1/2 gallon ice-cream container and stir in enough whole milk to bring to three-quarters full. Add the chopped Hershey’s chocolate at the last.

Mom's Homemade Ice Cream Made in White Mountain Freezer

Mix according to freezer directions with ice and rock salt. This ice cream recipe is great for hot summer days and will make 1 1/2 gallons. Serves 12-16 people.

Notes on Freezing Ice Cream

If using an electric ice cream maker, you’ll want to have your equipment ready to use. For instance, with my Cuisinart machine, I keep my churning bucket in our big deep freezer, as it must be thoroughly frozen before using. Instructions say to freeze for 24 hours before use. When I’ve finished a batch of ice cream, and after I’ve cleaned the bucket, I return it to our deep freezer so it’s always ready for use.
Another tip that might be useful, is to have your ice cream machine set up and ready to run as soon as you bring your frozen bucket from the freezer. After all, you don’t want it to thaw out. I also place the container that will hold my ice cream in the freezer so it’s really cold when I scoop the freshly made icy dessert into it.

Version II – Cuisinart Ice Cream – 2 quarts

Prepare the Ice Cream Mixture

To prepare this recipe for a 2 quart freezer, you’ll need to divide the original recipe into thirds.

Chop the Hershey’s Chocolate Bar with Almonds.

Add whole milk to the egg mixture and beat until incorporated.

If following the instructions for cooked eggs, please see the highlighted blue section above, replacing the reduced ingredient amounts for those listed.

Place mixture in a large glass jar. Cover and refrigerate for at least 2 hours.

When ready to churn, stir the mixture (or shake the covered jar) to ensure everything is mixed well.

Pouring Ice Cream Mixture into Cuisinart Ice-70 Freezer

Press the ICE CREAM setting on the ice maker and then START the machine. Pour the mixture into the churning bucket. Cover with the cap. Allow to mix until thickened and the machine is about 2 minutes from being done.

Add Chopped Chocolate to the Frozen Ice Cream

At that time, add the chopped Hershey’s Chocolate Bar and allow the freezer to mix the chocolate into the ice cream.

Transfer Frozen Ice Cream to a Large Cold Container for Freezing

Once the ice cream finishes freezing, quickly transfer to a cold container. At this point, you may go ahead and serve the ice cream, which will be soft and creamy, or you may cover the container and freeze for about two hours for a harder consistency.

Scoop Frozen Ice Cream into Individual Serving Bowls

If the dessert becomes too hard to scoop, allow it to set out for 5-7 minutes before serving.

Enjoy Homemade Ice Cream with Chocolate Sauce and a Brownie

This converted recipe will make 2 quarts of ice cream and will serve 4-6 people.

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