homemade butterfinger ice cream

How To Make homemade butterfinger ice cream

• Step 1
  Rinse metal freezer container to get it wet and place in freezer.
• Step 2
  In large mixing bowl, beat eggs until fluffy.
• Step 3
  Add vanilla, sugar and salt; mix well.
• Step 4
  Mix in half and half and whipping cream; mix well.
• Step 5
  Place bowl with mixture into refrigerator to get cold for 30 minutes.
• Step 6
  Crush up butterfingers with rolling pin.
• Step 7
  Pour cold mixture into cold metal container bucket (with insert).
• Step 8
  Add crushed butterfingers.
• Step 9
  Add enough whole milk to fill line on container.
• Step 10
  Cover with lid and attach to electric ice cream bucket.
• Step 11
  Pour in ice, water and rock salt. Start ice cream maker and continue supplementing with ice and rock salt until ice cream is finished.
• Step 12
  NOTE: 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.
• Step 13
  NOTE: 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
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!