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Recipe courtesy of Collin Hazlett
From:
Food Network Magazine
Milky Way Ice Cream
Getting reviews...
- Level: Easy
- Total: 4 hr 10 min
- Prep: 4 hr 10 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 189
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 3 g
- Cholesterol
- 18 mg
- Sodium
- 70 mg
- Level: Easy
- Total: 4 hr 10 min
- Prep: 4 hr 10 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 189
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 3 g
- Cholesterol
- 18 mg
- Sodium
- 70 mg
Ingredients
Directions
- Melt the candy bars and condensed milk in a heatproof bowl set over a saucepan of simmering water, stirring, until smooth (do not let the bowl touch the water). Remove the bowl from the saucepan and whisk in the milk, half-and-half and chocolate syrup. Refrigerate until cold, at least 2 hours.
- Churn the mixture in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours. Photograph by Antonis Achilleos
