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2 cans Eagle brand condensed sweetened milk
2 cans evaporated milk
16 oz. heavy whipping cream
4 c. crushed fruit of choice (opt.)

Fill freezer container with milk, leaving about 1" at top for the
cream to freeze up. When making chocolate ice cream, I use 1 can
of Hershey chocolate syrup and chocolate milk. For vanilla, I add
1 large box of vanilla instant pudding for flavor.

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Accuracy is believed to be good, but is not guaranteed.
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