Velvety Chocolate Ice Cream
Author: adapted from Better Homes & Gardens New Cookbook
- 4 Cups of whipping cream
- 1 14oz can of sweetened condensed milk
- 1 15oz can chocolate flavored syrup
- ⅔ Cup walnuts, cashews or almonds coarsely chopped (OPTIONAL)
- In a medium sized mixing bowl, combine the whipped cream, sweetened condensed milk, and the chocolate syrup. Using an electric mixer, beat until soft peaks form. Fold in the chopped nuts (optional). Transfer to an 8x8x2 inch baking pan, and freeze for approximately 8 hours or until firm.
- Makes 2 quarts