Chocolatey Velvet Ice Cream

4 c. whipping cream
1 14 oz can sweetened condensed milk
1 16 oz can chocolate syrup (1 1/2 c.)
2/3 c. coarsely chopped nuts (walnuts, cashews, pecans, or almonds)

In large mixing bowl combine whipping cream, milk and syrup. Beat with an electric mixer until soft peaks form (tips curl). Fold in nuts. Transfer mixture to a 13x9x2 pan. Freeze about 8 hours or until firm.

If desired top each serving with whipped cream, sprinkles, and a maraschino cherry. Makes 2 quarts. (16 servings)

K. Butler