Double Chocolate Chunk Ice Cream

I haven't tried this yet but wanted to save it for summer. Not sure what magazine I got it from. Cooking time is freezing time.

• Ready In: 45 mins
• Serves: 10
• Yields: 4 quarts

Ingredients

• 2  cups heavy whipping cream
• 2 (14 ounce) cans sweetened condensed milk
• 1⁄2 cup  chocolate syrup
• 1  tablespoon vanilla extract
• 1  quart half-and-half
• 1 (12 ounce) package  semisweet chocolate chunks

Directions

1. In a large bowl, beat cream at medium-high speed with an electric mixer until stiff peaks form. Add sweetened condensed milk, and beat, at medium-high speed, until stiff peaks form again. Beat in the chocolate syrup and vanilla. Stir in half and half. Pour into canister of a 4-6 quart ice cream freezer.
2. Freeze according to manufacturer's directions. Stir in chocolate chunks. Ice cream will be soft. For firmer ice cream, place canister in freezer for 4 hours.
3. May be garnished wiht Chocolate fudge pirouette cookies if desired.