I have a bit of an obsession with cooking magazines, subscribing to at least a dozen. Besides Cook’s Country and Cook’s Illustrated, one of my favorites is the Food Network Magazine. In the July/August edition, they featured winning recipes from Austin’s Annual Ice Cream Festival. They all looked delicious with fun ingredients like cream soda, bacon, candy bars and cinnamon oil. It was hard to choose which to make first. Well, maybe not too hard since there was a chocolate ice cream in the bunch. You know I had to start there.
My kids had stayed at their Gramma’s for the night and wouldn’t be home until dinnertime. I thought I would surprise them with this chocolate ice cream made from Milky Way bars. Fun right? You melt the Milky Ways down with condensed milk, adding milk and half and half to create the base. Now the recipe says that chocolate syrup is optional. But, adding more chocolate to a recipe should never be optional. Add it. After churning the base in an ice cream maker, the texture reminds me of a Wendy’s Frosty. It kind of tastes like one too, but with a hint of caramel.
This recipe uses only 1/2 cup of sweetened condensed milk. Ugh. I hate to waste food. Although I would have loved to just eat it right from the can, I thought better of it, and decided to look for a recipe. On the Eagle Brand website, I found a recipe for hot fudge sauce. I figured if I make half a recipe, I could use half a can of milk and have a delicious sauce for my ice cream. Perfect.
Now what kid wouldn’t want to come home to a big glass filled with Milky Way flavored ice cream, topped with hot fudge sauce and more Milky Way pieces on top? I’m gonna go with none.
Milky Way Ice Cream
Yield: 1 quart
4 oz Milky Way candy bars, chopped (two 2 oz bars)
1/2 cup sweetened condensed milk
1 cup whole milk
1 cup half-and-half
1/2 cup chocolate syrup optional
Melt the candy bars and condensed milk in a heatproof bowl set over a saucepan of simmering water. (Do not let the bowl touch the water). Stir until smooth. Remove the bowl from the saucepan. Whisk in the milk, half-and-half and chocolate syrup. Refrigerate until cold, at least 2 hours. I ran my base through a sieve because I saw a few small pieces of unmelted nougat.
Churn the mixture in your ice cream maker according to the manufacturer directions. Transfer to an airtight container and freeze until firm, at least 2 hours. I found it really to take overnight for a firmer texture.
Source: Food Network Magazine (Collin Hazlet)
Hot Fudge Sauce (this is 1/2 of the original recipe)
1/2 cup (3 oz.) semi-sweet chocolate chips
1/2 (7 oz.) can sweetened condensed milk
1 tablespoon butter
1 tablespoon water
1/2 teaspoon vanilla extract
Melt the chocolate chips with sweetened condensed milk, butter and water in medium-sized heavy saucepan over medium heat. Beat smooth with wire whisk. Stir in vanilla.
Serve warm over ice cream or as fruit dipping sauce. Store leftovers covered in refrigerator; reheat to serve.
To Reheat: Combine desired amount of sauce with small amount of water in small heavy saucepan. Stir constantly over low heat until heated through.
Source: Eagle Brand