In a large bowl, stir together milk and syrup. Fold in whipped cream. Pour into aluminum foil lined 9 x 5 inch loaf pan. Freeze 6 hours or until firm. Scoop ice cream or remove from pan, peel off foil and slice. Return left over to freezer.
Ingredients
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1 can Eagle Brand sweetened milk (14 ounce can)
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2/3 cup chocolate syrup
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2 cups whipping cream, whipped
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