If you step foot into any tourist land, just expect the price of everything to double, if not triple. Gas for your car, milk for your children, hamburgers for your lunch and a salad for dinner, can easily run you in the ballpark of $100 a day or more, depending on the size of your family.

On our last count we spent approximately $20 a day on ice cream cones. Times that by the eight days that we were on vacation, we figure we spent somewhere in the ballpark of $160 on ice cream cones alone.

Now, there is not much to be said when you're looking for a snack. It is hot and all the kids want are ice cream cones. Every ice cream vendor knows that over $3 for a small ice cream cone, is a price that most any parent will pay to keep their children happy and quite, if only for a moment.

The worst thing about spending this kind of money on ice cream, was the moment that our children said, "Mom, your homemade ice cream is so much better than this."

I was not sure if I should be angry with our children for not appreciating an expensive treat, or flattered that our children enjoy my cooking.

This week I would like to share with you a homemade ice cream recipe that has been in my recipe box for years. It is a recipe that I give out every time I make this delicious treat for anyone who has never had it before. You must have an ice cream maker. If you do not have one, they are relatively inexpensive and very easy to operate. It would be well worth diving into your budget this week and buying an ice cream maker, just so you can taste this incredible tasty treat. If you don't plan on buying an ice cream maker, at least try the sauce on store bought ice cream!

Until next weeks batter chatter, may you have a giant bowl of ice cream with this incredible topping, and be grateful it did not cost you over $100 to make.

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Velvet Vanilla Ice Cream

• 4 eggs beaten

• 4 ¬1/2 cups milk

• 3 Tablespoons vanilla

• 2 ¬1/2 cups sugar

• 2 cups evaporated milk

• 1/4 teaspoon salt

Mix together with a hand mixer until bubbly. Pour into ice cream maker. If the mixture does not reach the "fill" line on your mixer, fill to that line with more milk.

Then follow the directions on your ice cream mixer. They all vary a bit.

*I would suggest using 2 percent milk or whole milk only.

Creamy Chocolate Ice Cream Sauce

• 30 wrapped caramels

• 1 cup semisweet chocolate chips

• 1 can (5 ounces) evaporated milk

• 1/2 cup butter (no substitutes)

In a large microwave-safe bowl, combine the un-wrapped caramels, chocolate chips, milk and butter. Microwave, uncovered, on high for 1-2 minutes; stir. Heat 30-60 seconds longer or until the caramels are almost melted; stir until smooth. Serve warm if desired over ice cream (sauce will thicken upon standing). Refrigerate.

*Will stay good in refrigerator, tightly sealed in a mason jar for up to two months. Do not continue to reheat the same sauce over and over. If you do not consume sauce after heating it one time, throw it out.