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1
Place sugar and eggs to a blender or food processor bowl.
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2
Blend until smooth.
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3
Microwave the chocolate milk until it just begins to boil.
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4
Watch carefully that it does not bubble over!
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5
(You can also do this on the stove-top, but must stir constantly to avoid scorching.
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6
).
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7
With the blender running, slowly pour the hot milk mixture into the egg mixture through the feed opening and blend until smooth.
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8
Put the mixture back into the microwave-safe bowl (or back on the stove if using the stovetop) and continue cooking, stirring every 30 seconds (or constantly if on stovetop) until mixture thickens slightly.
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9
(If the texture isn't smooth, give it another whirl in the blender.
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10
).
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11
Allow the custard to cool slightly.
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12
Stir in the soy cream, vanilla and liqueur.
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13
Cover and refrigerate until cold or overnight.
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14
Stir the chilled custard.
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15
Freeze, following the instructions of your ice cream maker.
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16
It's typically ready in about 20 minutes.
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17
About 5 minutes before it's done, pour in the Hershey's Dark Chocolate syrup.
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18
You can either blend it all the way in, or make it marbled.
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19
The ice cream will be soft-serve ready or you can put in cold freezer containers and freeze until firm.
