“Tell me, did the wind sweep you off your feet?
Did you finally get the chance to dance along the light of day
And head back toward the Milky Way?”
~ Drops of Jupiter, by Train
Let’s take a little walk down memory lane:
“Back in the day” when I first started 365scoops I made ice creams that were based on flavors that I wanted to eat. During the day I would dream up a flavor, and then at night I would create it. It was a simple time. But alas, that ship has sailed!
Fast forward a few months and now I get so many emails from friends and family members requesting flavors that I can hardly keep up! Though it sounds like I am kvetching, it’s actually a terrific thing, because now I have a large repository of ice cream ideas to turn to on a rainy day! If I am ever rummaging through the cabinet, looking for an inspiration or some chazzerai to swirl into the ice cream, I can always turn to this “ice cream file” to answer my SOS call.
The idea behind this ice cream flavor is no different! It stemmed from a brief text conversation with my sister. This aforementioned sister has been off galavanting around Spain and France for the past two weeks, and before she breezed through NYC to catch her flight she asked for Milky Way Ice Cream.
“I’ve really been into Milky Way these days, ” she told me in a text.
Um, hello, welcome to my life.
How are we sisters and only now are you “really into” into the chocolate caramel combination? Where have you been all these years? Not important. The past is behind us. At least you’re on team chocolate caramel now. I was worried there…
Anyhow, though this ice cream is a rather simple concept, and fairly easy to execute as well, it really is an all-time winner. Light chocolate ice cream swirled with home-made caramel and bits of milky way? Perfection.
Grab a spoon and dig in!
Milky Way Ice Cream
Ice Cream Base adapted from Ben and Jerry’s
1 ounce unsweetened chocolate
1/4 cup cocoa powder
1 1/2 cups whole milk
1 cup half-and-half
3/4 cup sugar
1 tsp vanilla
1/2 cup creamy caramel
2 Milky Way candy bars, chopped into small pieces
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. (If you are like me and do not have a double boiler, simply fill a large pot with water, and place a small saucepan on top, it will work just fine!)
Gradually whisk in the cocoa and heat stirring constantly, until smooth. The chocolate may “seize” or clump together. Don’t worry, the milk will dissolve it. If it doesn’t you can use a fine mesh strainer at the end to remove the clumps, and I promise this will not compromise the flavor (trust me, it happened to me!)
Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool.
Whisk the “chocolate milk” mixture with sugar until it is completely dissolved. Add in the vanilla and mix thoroughly.
Cover and refrigerate until cold, about 1-2 hours.
While the ice cream is cooling make the caramel sauce. I’ve posted this recipe before in the ‘Take 5’ post, so you can see it here.
Next chop up the 2 Milky Ways into bite-sized pieces.
Before you put the chocolate ice cream mixture into the ice cream maker, check and make sure that the chocolate has not separated. If it has, simply pour the mixture over a fine mesh sieve and whatever clumps did not dissolve will be left behind. Like I said, this will not compromise the flavor! (It happened to me!)
Transfer the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
Approximately five minutes before the mixture is done churning add in the chopped pieces of Milky Way.
When the ice cream is finished, scoop a few spoonfuls of chocolate ice cream into a freezer-safe container. Cover with caramel. Repeat this process until you have used up all the ice cream and caramel sauce. Freeze for approximately 1-2 hours before enjoying!
The Husband: $hit! That’s tasty.
The Sister: Woah, that’s good.
Enough said. Enjoy!