Homemade Butterfinger Ice Cream


| 10/2/2007 12:00:00 AM


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Each summer, my family goes on a canoe trip near Van Buren, Mo., along the Current River. One of our camp site traditions is to make homemade Butterfinger ice cream the first night by the camp fire. It requires lugging a cooler full of heavy ingredients and an ice cream maker, but at first bite, we know it's worth it!

Homemade Butterfinger Ice Cream

4 eggs, beaten
1 1/2 cups peanut butter, melted
1 cup raw sugar
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
3 to 4 regular sized Butterfinger candy bars, frozen
1/8 tsp real vanilla extract
1 pint heavy whipping cream or half-and-half (if desired, for richer ice cream)
1 gallon milk (whole or 2 percent)

Crush candy bars in a plastic bag (a rolling pin does a great job). Mix all ingredients except whole milk in a bowl. Reserve some crushed candy for ice cream topping. Pour the mixture into your ice cream maker and add whole milk to the container's fill line.

Place the container into your ice cream bucket, adding layers of ice and rock salt around it. Prepare according to your ice cream freezer's instructions.

Yields about 1 1/2 gallons.




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