Chocolate Ice Cream

Directions

1. 1
   Sprinkle gelatin over 2 cups evaporated milk in a medium saucepan; let stand 5 minutes. Cook over medium heat until gelatin dissolves and mixture just comes to a boil. Gradually stir about 1 cup of hot milk mixture into egg substitute; add to remaining hot milk mixture, stirring constantly. Cook, stirring constantly, 2 additional minutes (do not boil). Remove from heat. Stir in remaining 2 cups milk and vanilla.
2. 2
   Combine cocoa and sweetener in a large bowl. Gradually add hot milk mixture, stirring until smooth. Stir in chopped candy. Chill approximately 30 minutes just until cold, stirring occasionally (do not overchill).
3. 3
   Pour chocolate mixture into freezer container of a 4-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let stand at least 1 hour before serving.