In a galaxy far far away.. wait, in this galaxy.. no, wait we are here to talk about ice cream.
This weeks choice is heavenly, Milky Way candy bar ice cream. It’s almost out of this world.
Last week we made a whole gallon of vanilla and even though in the recipe card I said it was never enough, it is a lot for two people. We have it stashed in the freezer to pull out later, but how do you choose between pound cake and ice cream? Yes, I could choose both but there aren’t enough hours to work off those calories. Anyway, since we have 6 more weeks of ice cream flavors I decided to make a half recipe this week, sort of….
Even fewer ingredients than last week. Now, before you call me out on the condensed milk, I will admit that I did not purchase Eagle Brand as I told you to do last week. If you remember back just a few days it was Independence Day. A holiday weekend, where if you made ice cream in the summer, it was probably over that weekend. We were picking up supplies on Sunday for the week, and all the Eagle Brand was gone (except for the reduced fat). So, instead of visiting numerous other stores to find more, we just went for the store brand.
To start off, chop up the Milky Way bars. Be sure to keep an eye out for sample thieves…
Then gently melt the candy in the condensed milk until you reach a nice even consistency. I used the stove top to help control temperature better.
Now you need to take a break and let this mixture cool. In the next step we will be mixing in a portion of the milk. If you transfer the liquid candy to another container to cool, pick one with some room for mixing or even the bowl for the mixer.
While the candy is cooling, I need to go back and tell you what I realized at about this point in the process. I decided to make a half recipe, purchased half the candy I needed, the closest size milk, and 1 can of condensed milk. The full recipe calls for 1 can, so I only needed half of a can. While thinking about how to get the right amount of milk in the ice cream mixer, I realized that I had added the whole can of condensed milk. No point in starting over, this batch just has a little more carmel flavor to it.
Now that the candy has cooled add in about half of the milk and the Hershey syrup.
With this mixed together pour it into the ice cream freezer and add the remaining milk. Don’t forget the paddle for the inside of the freezer. Now fill with ice and salt and let it rip.
You can hold a Milky Way in reserve (or get another bar) for some additional flavoring. We added a few chopped pieces while letting the ice cream rest. If you follow the recipe, the result will likely remind you of a frosty with a hint of carmel. Even though I messed up the proportions, this came out great and was a nice twist on the ice cream I remember from past summers.
P.S. Don’t miss this Friday’s post, but The Little Blue Mixer is on sabbatical next week. See you two weeks from now with a new flavor.
Milky Way Ice Cream
- 3 quarts whole milk
- 1 can sweetened condensed milk
- 10 Milky Way candy bars (+2 for toppings, if desired)
- 5.5 oz Hershey syrup
- Chop candy bars into small pieces
- Gently melt together the candy pieces and condensed milk
- Allow to cool
- Combine 1 qt. milk, syrup, and candy. Mix well
- Pour into ice cream freezer and add remaining milk
- Run until ice cream freezes