Homemade Butterfinger Ice Cream
NOTE: This recipe does use raw eggs.
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- 16 oz
- half and half
- 16 oz
- whipping cream
- 1 1/2 Tbsp
- vanilla extract
- 3 c
- dash of salft
- regular size butterfingers, crushed
- whole milk - to finish filling ice cream freezer
- rock salt
1Rinse metal freezer container to get it wet and place in freezer.
2In large mixing bowl, beat eggs until fluffy.
3Add vanilla, sugar and salt; mix well.
4Mix in half and half and whipping cream; mix well.
5Place bowl with mixture into refrigerator to get cold for 30 minutes.
6Crush up butterfingers with rolling pin.
7Pour cold mixture into cold metal container bucket (with insert).
8Add crushed butterfingers.
9Add enough whole milk to fill line on container.
10Cover with lid and attach to electric ice cream bucket.
11Pour in ice, water and rock salt. Start ice cream maker and continue supplementing with ice and rock salt until ice cream is finished.
12NOTE: To make Srawberry Ice Cream
Mash 5 cups fresh strawberries in small bowl. Do steps 1 thru 4. Add strawberries to mixture; place bowl in refrigerator to get cold about 30 min. Pour cold mixture into metal container. Do steps 9 thru 11.
13NOTE: to make Chocolate Ice Cream
6 eggs, 2 cups sugar, 1 cup cocoa powder, 1-1/2 cup chocolate syrup, 16 oz. half and half, 16 oz. whipping cream, 2 t. Vanilla
Do steps 1 thru 5; pour cold mixture into metal container. Do steps 9 thru 11