1 14oz can sweetened condensed milk
2/3 cup chocolate syrup
2 cups whipping cream, whipped
1/2 cup peanut butter
In large mixing bowl, combime milk and syrup. Fold in whipped cream. Drop peanut butter by 1/2 teaspoonfuls into cream mixture, fold in. Pour into two-quart container. Freeze until firm.
Follow directions exactly-no substitutions. Use real whipping cream, not Cool Whip and sweetened condensed milk, not evaporated.
Cover with waxed paper, with the waxed paper touching the ice cream.
These recipes will fill a 9"x5" loaf pan.
Eat it within a week of making it. Keep covered until it's gone.