Ingredients for Butterfinger Ice Cream
- Sweetened Condensed Milk
- Smooth Peanut Butter
- 1/2 cup whole milk
- Heavy Whipping Cream
- 1 cup crushed Butterfinger candy bars
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How to Make Butterfinger Ice Cream
- Crush 1 cup of Butterfinger candy bars into small pieces using a food processor or by hand. Set aside.
- In a medium bowl, whisk together 1 cup heavy cream, 1/2 cup whole milk, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract until the sugar is dissolved.
- In a separate bowl, whisk together 2 large egg yolks until light and frothy.
- Temper the egg yolks by slowly whisking in 1/2 cup of the warm cream mixture. This prevents the yolks from scrambling.
- Pour the tempered egg yolk mixture into the remaining cream mixture and whisk until combined.
- Cook the custard over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and stir in the crushed Butterfinger pieces.
- Strain the custard through a fine-mesh sieve to remove any lumps.
- Cover the custard and chill completely in the refrigerator for at least 4 hours, or preferably overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. This usually takes 20-30 minutes.
- Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to harden further.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
379g
Fat
180g
Carbs
35g
