Milky Way Ice Cream

In the Food Network’s July/August 2012 issue, I learned that each August in Austin Texas they have an ice cream festival.  The festival began in 2007 with 12,000 attendees.  The event includes three contests – ice cream making, ice cream eating contest, and popsicle stick sculpture.

Food Network featured some of the recipes from the past winners from the ice cream making contest.  Everyone comes armed with their recipe and ice cream maker in hand and makes the recipe right there. However, for the first time they are allowing entrants to bring their ice cream that has been prepared at home this year.  The judging panel consists of a select group of children, adults, and one celebrity.

The winner of last year’s competition was Collin Hazlett.  He made this Milky Way Ice Cream.  The original recipe was one that his Dad clipped out of a 1984 issue of the Austin American-Statesman.  Lucky for him, he didn’t go with his first idea of peach ice cream.

I gave this recipe a try and love it.  I did however top mine with some dulce de leche and chopped up Milky Way candy bar.  It tastes just like a Milky Way bar and the whole family enjoyed it.  I made mine in my Cuisinart Ice Cream Maker.

Milky Way Ice Cream
  • 2 (2.05 oz) Milky Way candy bars, broken into pieces
  • ½ cup sweetened condensed milk
  • 1 cup whole milk
  • 1 cup half-and -half
  • ½ cup chocolate syrup
  1. In a double boiler (or glass bowl placed over a sauce pan with simmering water - be sure bowl does not touch water) combine the candy bars with condensed milk until candy bars are melted and mixture is smooth. Remove from heat.
  2. In another large bowl, whisk together the milk, half and haf, and chocolate syrup until combine.
  3. Then slowly whisk the melted mixture into the milk mixture until combined.
  4. Place in the refrigerator and chill for at least 2 hours.
  5. Churn in your ice cream maker according to manufacturers instructions.
  6. Eat as soft set right from the ice cream maker or place in an air tight container and freeze for at least 2 hours or until firm. Makes 1 quart.

Recipe adapted from Food Network.

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