Chocolate Ripple No-Machine Ice Cream

I planned to post this, this afternoon, but my somewhat unpredictable satellite internet connection was down and did not come up before I had to leave for work.  It is after 10 here on the west coast so most of you are already sleeping.  Anyway, even though very belated, here it is
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After my Fudge Ripple Cake that didn’t ripple saga, I decided that I need to console myself by making some Chocolate Ripple No-Machine Ice Cream.

I wrote a whole post about the wonders of No-Machine Ice Cream last year, so I will post how I made the Chocolate Ripple here.

Sorry about the photo.  This is a soft-serve ice cream, and it was trying to melt.

Chocolate Ripple No-Machine Ice Cream
1 pt. whipping cream
1 can (14 oz.) sweetened condensed milk
1 T. pure vanilla extract
chocolate syrup such as Hershey or use homemade.  I just squirt it straight from the container and use about 1/3 to 1/2cup.

Using an electric mixer, whip the whipping cream until soft peaks form.  Gently fold in the sweetened condensed milk and vanilla until thoroughly blended.  Pour into an 8-inch square pan or other 2 quart container.  Cover with plastic wrap.  Place in freezer for 2 to 3 hours until partially frozen.  Remove from freezer and squirt chocolate syrup in lines on the top of the ice cream.  Swirl the chocolate syrup through the ice cream using a fork.  Return to freezer.  Freeze until firm, about 6 hours.  Makes about 1 1/2 quarts.

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