Hot Fudge Sauce

For many long years this has been considered a Top Secret family recipe passed down from my Grandmother. But since my Mum started sharing the secret several years back - I feel absolutely no guilt in posting it to a public forum now. Besides, an Ice Cream Roll wouldn't be complete without it!

In large sauce pan mix together:

4 Tbs. Cocoa

4 Tbs. Flour

2 cups Sugar

Add:

12 oz can evaporated milk 

1 cube Butter/Margarine

1 tsp. Vanilla

Mix well and bring to a boil. Boil 3-5 minutes, stirring constantly. If sauce becomes too thick, add a bit more milk. The sauce stores well in the fridge for long periods of time, but odds are that it won't last that long.

Ice Cream Rolls

Ice Cream Rolls have been a long standing tradition in my family - and have made appearances at weddings, family reunions, caroling parties and birthdays starting long before I was born. And because they are delicious in addition to sentimental, I thought I would share - 'tis the season!

3 Eggs - room temperature, beat on high 4-8 minutes until very thick
3/4 cups Sugar - beat into eggs
1/3 cup Water - blend in on low speed
1 tsp. Vanilla - blend in

(Pre-mixed & well sifted)
1 cup Flour
1 tsp. Baking Powder
1/4 cup Cocoa
Add slowly and gently to egg and sugar mix.

Spread batter gently into a foil lined and greased jelly roll pan. Bake at 375 for 12 minutes and drop out onto dish towel coated with powdered sugar - roll up with the towel and allow to cool.
Unroll.
Using a knife, cut 1/2 inch slices of ice cream (pick your flavor) and cover the roll - this should take about 1/2 a carton of ice cream.
Re-roll, cover with foil, and freeze.
Slice roll, and serve with Hot Fudge Sauce and whipped cream.

Serves 12-15