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Milky Way Ice Cream
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |