As promised, I am posting the family recipe for Homemade Butterfinger Ice Cream. I suppose you could dump any candy bar into this recipe and it would be good, but BF is our favorite. Warning! NOT LOW CAL, FAT FREE or IN ANY WAY, SHAPE, OR FORM good for you. But it is OH SO GOOD!
3 cartons (1/2 pint) of whipping cream half & half = 1 1/2 pints of this stuff
3 cans Eagle Brand Condensed Milk
1 Tablespoon Vanilla
Whole Milk (to fill to fill line on ice cream maker cylinder)
2 bags Butterfinger (fun size) candy bars
Remove wrappers from candy bars and place in large zip lock bag. Bash those babies up into small pieces. Pour half & half, condensed milk, vanilla into mixer cylinder. Fill with whole milk to fill line and put the stirring paddle in. NOW, pour in the candy bars. If you pour them in before you put the paddle in, you’ll have a hard time getting the paddle to meet the bottom of the mixing cylinder. Place ice and rock salt around the cylinder inside the bucket and proceed with the freezing.
This ice cream is very rich and will not be thick when your ice cream maker stops turning. Place cylinder in the freezer for a few minutes to freeze the ice cream to a more frozen consistency. Enjoy!