jglass
New member
This was in one of the new books I got so I found it on their website to post here. I am making this Sunday for my husband and his Dad. It sounds SOO good!
Milky Way Ice Cream
Ingredients:
16 ounces Milky Way candy bars
1 quart heavy whipping cream, divided
4 eggs
6 cups cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Directions:
In a large saucepan, melt candy bars with 2 cups cream.
Beat eggs and remaining cream.
Whisk into chocolate mixture.
Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat.
Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
In a bowl, whisk milk and pudding mixes for 2 minutes.
Let stand for 2 minutes or until soft-set.
Fold into chocolate mixture.
Press Plastic wrap onto surface of custard.
Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.
Refrigerate remaining mixture until ready to freeze.
When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Yield: about 3 quarts.
Milky Way Ice Cream
Ingredients:
16 ounces Milky Way candy bars
1 quart heavy whipping cream, divided
4 eggs
6 cups cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Directions:
In a large saucepan, melt candy bars with 2 cups cream.
Beat eggs and remaining cream.
Whisk into chocolate mixture.
Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat.
Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
In a bowl, whisk milk and pudding mixes for 2 minutes.
Let stand for 2 minutes or until soft-set.
Fold into chocolate mixture.
Press Plastic wrap onto surface of custard.
Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.
Refrigerate remaining mixture until ready to freeze.
When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Yield: about 3 quarts.
