Homemade Butterfinger Ice Cream

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 dash Salt
  • 2 cups Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 qt Half and half
  • 1 pint Heavy cream
  • 1 Whole milk

• Desserts

  • 6 Butterfinger candybars

Found on jamiecody.com

Description

Ingredients

• 1 quart half and half
• 1 pint heavy cream
• 2 cups sugar
• 1 teaspoon vanilla extract
• dash salt (optional)
• whole milk
• 6 butterfinger candybars

Directions

• In a large bowl, stir together first five ingredients until sugar is dissolved.
• Pour mixture into freezer container, add whole milk to fill line.
• Follow manufacturers instructions for freezing.
• While mixture is freezing, chop candybars using a food processor, or just by banging them on the counter.
• After about 15-20 minutes, turn the machine off, remove lid, and check for a slightly thick consitency (like runny pudding). If consistency is right, add crushed butterfinger. Cover and continue processing until machine slows or stalls.