Monday, July 25, 2011

Butterfinger Ice Cream


This is some good Butterfinger Ice Cream!  Butterfinger candy bars aren’t really even my favorite, but I don’t dislike them, I just wouldn’t ever open one up and eat it as is.  For some reason, I had a bunch of the fun size bars in my baking stash.  Probably because I’ve made Butterfinger Cookies a number of times (I actually just made them again and still had enough candy to make the ice cream).   I just might have “stole” a bunch of fun size bars out of the boys’ Halloween candy last year.    Might have.  We’ll just never know for sure. ;)

That said about Butterfinger candy bars not being my favorite, I LOVE the Butterfinger cookies and this ice cream is fantastic.  I’ve also made Lori from Recipe Girl's Butterfinger Blondies before (more than once) and they rock, too.  

If you like vanilla based ice cream (my husband doesn’t!) with lots of peanut buttery, chocolaty mix-ins, you’ll like this ice cream!  I often just use up whatever dairy I have—cream, half and half, milk, etc. in different amounts.  This ice cream got lucky and has lots of heavy cream and half and half in it (the amounts are just what I had on hand, you just want 3 cups of dairy).  What I’m saying is, it isn’t light—which I’m sure contributes to its extra yum-factor! 

Butterfinger Ice Cream, by Katrina, Baking and Boys!

2 cups heavy cream

3/4 cup granulated sugar

2/3 cup half and half

1/3 cup 2% milk

1 tablespoon vanilla extract

pinch of salt

5 ounces Butterfinger candy bars, crushed (hit each wrapped bar with a rolling pin a couple times)

1 cup semi sweet chocolate chips, melted (optional)

Put one cup of cream, the sugar and pinch of salt in a medium sized saucepan.  Heat until sugar is dissolved.  Make an ice bath in a large bowl.  Put the remaining cream, half and half and milk in a medium sized bowl and set it in the ice bath.  Once the sugar has dissolved in the hot cream, pour it into the cold cream and milk.  Add the vanilla and stir to combine everything.  Stir the mixture every few minutes and let sit in the ice bath until cold. 

Once it is cold, about 30 minutes in the ice bath, pour it into the bowl of an ice cream maker and churn according to manufacturer’s instructions.  About five minutes before the ice cream is finished churning, add the crushed Butterfingers and drizzle in the optional melted chocolate. 

Store the ice cream in an airtight container.


Ready to serve some ice cream?  Get a cute dish, like this lonely one.

DSCF6098  Add some Butterfinger Ice Cream—go ahead—pile it on.

Butterfinger Ice Cream 7-11-11Top it with some more crushed candy bar and just because you have some, some matching colored M&M’s, just because you have some. ;)  Grab a spoon!



Lisa said...

Life doesn't get any better than that. I bet no one ever asks for ice cream at the store knowing that they have a master ice cream maker at home.

Lisa~~ said...

My goodness I could dice right into that bowl of ice cream.

Cook Lisa Cook

Lisa~~ said...

that would be dive in...I was so excited my fingers got away from me.

Cook Lisa Cook

Fallon said...

That is definitely the perfect portion for me!

Whats Cookin Italian Style Cuisine said...

I love this bowl of ice cream YUM!

Unknown said...

OOOOOHhhhhhhhh!!! THAT looks good! I really need an ice cream maker.

Megan's Cookin' said...

Oh my goodness! I'm drooling. You see, I would open up and eat a Butterfinger as is, no problem. Sometimes I even crave one. My husband likes to put PB on his ice cream, and chocolate only makes everything better, right? And those blondies, I'm afraid are now planted in my brain. Hope they dont start speaking to me...
I better pin this recipe...just in case!

Cookin' Canuck said...

I adore Butterfingers, too and can only begin to imagine how good this must be.

Anonymous said...

I love Butterfingers, plain or in things, and adding them to ice cream sounds perfect!

cookies and cups said...

yum! I just did a butterfinger recipe a few weeks ago too! great minds!