Butterfinger Ice Cream

One of the perks of newlyweddedness is being able to enjoy the many gifts bestowed upon us. One of those gifts being the Cuisinart Ice Cream Maker.

I love ice cream. Love it in a would-pass-up-a-pastry-right-off-the-plane-from-France kind of love. I’ve been experimenting with a lot of different flavors (strawberry, vanilla, PB cup, espresso chocolate, so on.) but the clear winner was Butterfinger.

And here’s the funny part. I don’t even love Butterfinger candy bars. In a in-a-bowl-full-of-candy-bars-I-would-eat-them-last kind of way. Then I tasted this:



1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
5 Butterfinger “fun-size” bars crushed
3 Butterfinger “fun-size” bars into big chunks


In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Pour in the crushed Butterfingers.

The ice cream will have a soft, creamy texture. In the last 2 minutes pour in the chunks of Butterfingers. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.