Homemade Butterfinger Vanilla Ice Cream Recipe
I received several requests for my Homemade Butterfinger Vanila Ice Cream discussed during the Aroma 4-Quart Traditional Ice Cream Maker – Review a couple of days ago, that I thought it would be best if I posted it for everyone to have.
Of course there will be many more Ice Cream recipes coming this summer as I discover new recipes and make some of my old time favorites!
The base recipe comes from my cookbook, “Easy Home Made Ice Cream, Sorberts and Yogurts”, that was released a few years back.
Note: Always use pasteurized eggs when a recipe calls for raw eggs. I use: Davidson's Safest Choice Pasteurized Eggs
You can easily make this recipe with your Kitchen Aid Ice Maker Attachment or an Immersion blender with a large mouth canning jar, if you don't have a traditional ice cream maker
- 1 large egg - Davidson's Safest Choice Pasteurized Eggs
- 1 cup half & half
- ¾ cup sugar
- 1 tbsp. vanilla extract
- 3 cups heavy cream
- 8 mini Butterfinger bars, chopped into small pieces
- Put the egg, 1 cup Half and Half, sugar, and vanilla in a blender and blend on medium speed until the mixture becomes smooth and sugar is dissolved.
- Slowly add the 3 cups cream and continue blending until mixture is smooth for about 30 seconds. Transfer the mixture to an ice cream machine and freeze according to manufacturer's directions.
- When ice cream is finished add Butterfinger pieces.
- Freeze until solid or eat soft serve style.
- This recipe makes slightly more than 1 quart.
Notes:
Hints on freezing with ice and salt: if the ice cream is not getting hard in 20 to 30 minutes, it's always been my experience that there is a problem with the ice-salt mixture, and almost always it's that you are using too little salt.
Start the canister chilling with the ice and salt before you make the above mixture, to give it a good head start.
Be sure to use lots of salt; the salt is what lowers the temperature to make the ice cream mixture freeze.If the ice is melting and the ice cream still isn't hard, add more ice and more salt.
