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1 can Eagle Brand Milk
1/3 c cocoa
2 c heavy cream
1 c light cream
1½ T vanilla extract
In medium saucepan, stir together Eagle Brand Milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened. Remove from heat and cool slightly. Slowly add whipping cream, light cream and vanilla, beating with whisk until well blended; refrigerate until cold. Place in an ice cream freezer container and freeze according to manufacturer’s instructions.
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