- Prepare Fudge Sauce. In a small saucepan melt butter over low heat. Stir in 2/3 cup sugar and 1/3 cup unsweetened cocoa powder until nearly smooth. Stir in 1/2 cup LACTAID® Whole Milk. Heat and stir until mixture comes to boil and is smooth. Remove from heat. Stir in vanilla. Cool slightly; cover and chill.
- In a medium saucepan combine eggs and 2 cups of the LACTAID® Whole Milk. Stir in sugar, cocoa powder, and coffee crystals. Cook and stir over medium heat until mixture coats a metal spoon (about 5 minutes). Stir in remaining 2 cups LACTAID® Whole Milk.
- Cover the surface with plastic wrap. Refrigerate several hours or overnight until completely chilled. (Or, place the saucepan in a sink of ice water to chill quickly.)
- Freeze in a 4- to 5-quart ice cream freezer according to manufacturer’s directions. Remove ice cream paddle. Stir in the chilled Fudge Sauce just until swirled.
Homemade ice cream tastes better and melts more slowly if it is ripened before serving. To ripen ice cream in a traditional-style ice-cream freezer, after churning, remove the lid and dasher and cover the top of freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. Ripen about 4 hours. When using an ice-cream freezer with an insulated can, after churning, remove dasher. Replace lid. Cover the lid with ice and cover with a towel. Ripen about 4 hours.