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EASY HOMEMADE CHOCOLATE ICE CREAM 
1 (14 oz.) can Eagle Brand sweetened condensed milk
2/3 c. Hershey's syrup
2 c. (1 pt.) whipping cream, whipped

In large bowl, stir together sweetened condensed milk and syrup. Fold in whipped cream. Pour into aluminum foil-lined 9x5-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.

FROZEN CHOCOLATE PIES: Prepare ice cream as above. Pour into 2 Johnston's chocolate flavored Ready-Crust pie crusts. Freeze as directed. Garnish as directed.

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