Homemade Chocolate Ice Cream - cooking recipe

Ingredients

1 (14 oz.) can Eagle Brand condensed milk
2/3 c. Hershey's syrup
2 c. whipping cream, whipped

Preparation

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