2 c. milk
1/2 c. sugar
1/4 tsp. salt
1 can Eagle Brand milk
2 lg. cans Carnation milk
1 pt. whipping cream
1 pt. half & half
1 (16 oz.) can Hershey's chocolate syrup
1 1/2 tsp. vanilla

Scald 2 cups milk, remove from heat. Stir in sugar and salt until dissolved. Cool. Stir in remaining ingredients. Freeze in ice cream churn. Makes 5 quarts.

NOTE: If you can mix ingredients a day ahead, it increases yield and makes ice cream more smooth.