Double Chocolate Chunk Ice Cream
- 2 cups heavy whipping cream
- 2 (14 ounce) cans sweetened condensed milk
- 12 cup chocolate syrup
- 1 tablespoon vanilla extract
- 1 quart half-and-half
- 1 (12 ounce) package semisweet chocolate chunks
- In a large bowl, beat cream at medium-high speed with an electric mixer until stiff peaks form.
- Add sweetened condensed milk, and beat, at medium-high speed, until stiff peaks form again.
- Beat in the chocolate syrup and vanilla.
- Stir in half and half.
- Pour into canister of a 4-6 quart ice cream freezer.
- Freeze according to manufacturer's directions.
- Stir in chocolate chunks.
- Ice cream will be soft.
- For firmer ice cream, place canister in freezer for 4 hours.
- May be garnished wiht Chocolate fudge pirouette cookies if desired.
heavy whipping cream, condensed milk, chocolate syrup, vanilla, chocolate chunks
Taken from www.food.com/recipe/double-chocolate-chunk-ice-cream-324464 (may not work)