Homemade Chocolate Ice Cream

Ingredients

• 1 14 oz can Eagle Brand condensed milk
• 23 c Hersheys syrup
• 2 c whipping cream whipped

Directions

1. In a large bowl stir together milk and syrup
2. Fold in whipped cream
3. Pour into aluminum foil lined 9 x 5-inch loaf pan cover
4. Freeze 6 hours or until firm
5. Scoop ice cream from pan or remove from pan peel off foil and slice
6. Return leftovers to freezer