1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated)
2/3 c. chocolate-flavored syrup
2 c. (1 pt.) Borden 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. Makes about 1 1/2 quarts.

PEPPERMINT CANDY:

Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 2 tablespoons water, 2 beaten egg yolks and 4 teaspoons vanilla extract. Fold in whipped cream and 1/4 cup crushed hard peppermint candy.

FRENCH VANILLA:

Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 2 tablespoons water, 2 beaten egg yolks and 4 teaspoons vanilla extract. Fold in whipped cream.