butterfinger ice cream
The name says it all. :)
All of the goodness of homemade vanilla ice cream + one of my favorite candy bars in the entire world = the best Butterfinger ice cream.
So give in to the temptation of that beautiful orange-and-blue-wrapped candy bar calling your name in the checkout aisle. (Even better, walk on the wild side and pick up two!) Then let your ice cream maker do its magic, and enjoy every…marvelous…sweet…creamy…indulgent…delicious bite.
Butterfinger Ice Cream Recipe
- 1 cup heavy cream
- 2/3 cup sugar
- 3 egg yolks
- 1 cup milk (I used 2%, but whole milk would be creamiest!)
- 1 tsp. vanilla extract
- pinch of salt
- 2 Butterfinger bars, crumbled (plus extra for topping, if you’d like)
Whisk together heavy cream, sugar and yolks in a saucepan over medium heat, until the mixture thickens and will coat the back of a spoon. Remove from heat and whisk in milk, vanilla and salt until combined. Refrigerate mixture for at least an hour or until it has chilled.
Then process the mixture in an ice cream maker according to manufacturer’s instructions. About 5 minutes before it is ready, add in the crumbled Butterfingers.
Remove mixture from ice cream maker, and freeze until it reaches your desired consistency. Serve topped with additional crumbled Butterfingers if you would like.
As much as I love Butterfingers, feel free to experiment using other favorite (crumbled) candy bars for this as well!