I don’t know about you, but in my world, summer doesn’t begin until I’ve made our family recipe of homemade chocolate ice cream.

Some of my fondest memories as a kid include unwrapping junior milky way bars (“sampling” them to make sure they were good enough to put in the pot), melting them, which always took forever, adding the ingredients, putting the concoction in the ice cream machine, layering ice and rock salt and feeling like it took FOREVER!  The smell, the sound and the finished product – it doesn’t get any better.

If you have not had the experience of making homemade ice cream I encourage you to pick a favorite recipe and begin a tradition with your family.  I can’t tell you how much it means to have the memories of standing beside my grandmother on those summer visits testing her recipes.  While I will always miss her, I believe she is pleased that this family tradition continues every summer, and we all believe it will carry on to our future generations.

To make our Milky Way Chocolate ice cream you will need 2 bags of the fun size milky way bars, 1 can of sweetened condensed milk, 5 oz. of Hersey syrup (or to taste), and a gallon of milk.  You unwrap and melt the Milky Way bars over a low heat stirring and watching closing so they won’t burn – which would be a terrible waste.  Once they are melted, add in the sweetened condensed milk and Hersey syrup and gradually add the milk until combined.  Once all the ingredients are blended put it in an ice cream machine and wait, and wait, and wait! 

Fortunately, our family no longer uses the manual freezer so we don’t get as much exercise making it as we used to, but it tastes the same.  Another note about the recipe – my grandmother’s recipe called for 21 Junior Milky Way bars, but as with almost everything, the size and packaging has changed, so I just use 2 bags – especially since one important step is sampling the ingredients to ensure quality.

Enjoy, from our family to yours!!