Or appropriately titled: "Trouble"
Or: "Frozen Crack"
Some of our good friends gave us an ice cream maker at one of our first wedding showers. Said ice cream maker has been sitting on shelves that we purchased to house all of the appliances we received as wedding gifts. One day I was looking through these appliances and thought to my self, "Self, now that the weather is getting hotter, it would be a perfect time to get that milky way ice cream recipe that your aunt makes sometimes and use this handy-dandy ice cream maker."
Or perhaps it was something more akin to, "I need sweets! Argg, there are no sweets in this apartment. I hate life! What's this? Ice cream maker will make sweets? Okay, I make sweets. Life is good. Huzzah!" Or something.
So, I fired off an email to my aunt and begged for this recipe. She quickly replied with the recipe, assuring me that is was very easy and that she had actually made a batch the prior week and it was oh so good. And I would just like to say, yes on both parts. Very, very easy and oh so good.
When I think back when my parents or my grandparents would make homemade ice cream, it always seemed like such a chore. There were the ingredients, and the ice, and then the rock salt. [On a side note: Secretly, that was always my favorite part because it made that salt-water concoction that I loved to taste. I also would sample Play-doh because of it's saltiness, so clearly my judgment was't yet up to par.] However, what type of "cooking" didn't seem like a chore when you were 8 or 9 years old? I mean, even the art of a PB&J was the most mind-boggling thing back then.
But now I am happy to report that homemade ice cream is pretty dang easy. Which is good and bad. Good because easy is always good. Bad because easy means I could make a batch every week if I wanted, which would not be good. It's like chocolate chip cookie dough in that respect. Easy because you can just slice and bake. Bad because you can just slice and eat. Then slice and eat some more. Then repeat until all gone. See? Bad.
Anyway, I thought I would share this goodness with all of you so that you too could enjoy this summer time treat. I'm not one of those types that pretends they can't cook. I can't cook on the fly, and I don't always cook well, but I can follow a recipe. If that sounds like you as well, then this is right up your alley. So with thanks to my Aunt Debbie, here it is:
Homemade Milky Way Ice Cream
- 1 lb. Milky Way snack size bars or 8 2-oz. bars. [I opted to go with 8 bars because the snack size bags did not give weight in pounds and I don't know how to convert. Also, am now wondering if 2-oz. is the normal candy bar size, because I just grabbed 8 MW candy bars and didn't even think about it. Hmmm.]
- 2 cans Eagle Brand milk
- 1 can (12 oz.) evaporated milk [What is the difference between condensed milk and evaporated milk anyhow?]
- Milk (about 1/2 gallon) [I got 1% milk as that is what we're used to.]
- Gather ingredients.
- Slice up Milky Way Bars and add Eagle Brand Milk.
See, this is when I realized that this ice cream probably isn't the healthiest thing. I'm not sure why I thought it was healthy to begin with, but when you cut up 8 candy bars and pour two cans of the thickest, sweetest, syrupy-est milk substance on top of them, there is really now way that can be healthy. But if I wanted to tell you guys how to make something healthy I would have just said, "Lettuce: get a head of lettuce and eat it." What's the fun in that?
- Melt in microwave. Stop and stir after each minute.
Now at this point, you might be tempted to taste some of that melted gold. Go ahead, but be careful for it is hot. Here's a fun story for you guys: at my childhood church, there were these identical twins who weren't always on the right side of common sense. Like one time they locked themselves out of the house, but they could get in the garage. So they tried to go through the attic entrance in the garage and come out of the attic entrance in the house. Except the one that tried this fell off one of the risers in the attic and his leg went through the ceiling. Well another time, one of them heated up all this caramel to put on top of some ice cream. When he finished heating it up he was tempted to take a sip of it, so it tilted the bowl towards his mouth. And then the hot, hot, hot caramel sauce fell onto his face and he got a second-degree burn on his nose. That story still cracks me up to this day. Okay, end of PSA.
- Pour into ice cream cannister and add enough milk to bring mixture to the fill line on the cannister.
- Freeze the ice cream according to the instructions that come with your ice cream maker.
Basically, surround the cannister with alternating layers of ice and rock salt. Then let the thing churn until the mixture has milkshake-like consistency. And then, just for fun, taste some of the salt water mixture. Trust me, it tastes good. Just like Play-doh.
- Place cannister in freezer for a few hours so ice cream can harden.
- Serve and enjoy.
And that's all there is to it. So if you don't own an ice cream maker, run out a get one. However, I'm not sure how to make this in one of those ball ice cream makers that makes ice cream while rolling the ball. It's like, "Hey, wanna play soccer? No? Are you sure? Cause if we do, we'll make ice cream!"