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Butterfinger Ice Cream

  • 1 C. heavy cream
  • 1 C. milk
  • 2/3 C. sugar
  • 3 egg yolks
  • 1 tsp vanilla
  • 1 king sized butterfinger, broken into pieces
  1. In a saucepan over medium heat, combine the heavy cream, sugar, and egg yolks.Stir continually until the mixture thickens and coats the back of a spoon.Remove from the heat and whisk in the milk and vanilla.
  2. Place the thickened cream mixture over a bowl of ice water and stir occasionally until it is chilled.
  3. Freeze in an ice cream maker according to manufacturer’s instructions.When the ice cream is almost done churning, add the butterfinger pieces and let churn another few minutes.Immediately place in the freezer and freeze to desired consistency.
  4. NOTE – The butterfingers can be substituted with any other candy bar that is your favorite!