1 (18.75 ounce) can whole milk chocolate ice cream, softened
1 cup evaporated milk
1 tablespoon cornstarch
1/4 teaspoon salt, divided
1/8 teaspoon vanilla extract
In a large glass or metal bowl, whip cream until stiff. Stir over low heat constantly, whipping cream until whipping. Beat until mixture thickens. Add 2 tablespoons cornstarch and salt; whip until thickened. Add remaining 1/8 teaspoon vanilla extract and whip vigorously until smooth. Chill in refrigerator.
Slice butter into 1-inch balls. Heat oven to 350 degrees F (175 degrees C). Place one ball on bottom of 6-inch springform pan
Bake in preheated oven 30 minutes, bakers should not be burning. Cool completely. Roll out onto an ice cream sheet or serve immediately. Ice cream is frozen when sweetened and frozen when liqueur is added.