1 lb. chocolate-coated caramel-topped nougat bars, cut up
1/2 of a 14 oz. can (2/3 c.) sweetened condensed milk
1/2 c. chocolate syrup
1 qt. whipping cream
1 qt. light cream

In a large 4 quart pan, cook candy bars, condensed milk and chocolate syrup over low heat, stirring frequently, until candy bars melt and mixture is smooth. Remove from heat, stir in creams. Pour into storage container. Cover and chill completely.

Pour into 4 or 5 quart ice cream freezer and freeze according to manufacturer's directions. When mixture freezes to mushy stage, remove and clean dasher, then replace lid with opening plugged with a cork.

To ripen the ice cream, pack additional layers of ice and salt into the outer container, using 4 parts ice to 1 part salt. Cover with heavy cloth or newspaper. Let stand about 4 hours, repacking once or twice.