Recipe for homemade Butterfinger ice cream?!


Question:

Recipe for homemade Butterfinger ice cream?

I need a good recipe for homemade Butterfinger ice cream. I had some last night at a VBS event but I don't know who made it. It was amazing and I want to make it for my dad tomorrow for Father's Day. I can't seem to find a recipe for it that sounds good. If anyone has any good, creamy Butterfinger ice cream recipes, I would appreciate it very much!


Answers:
BUTTERFINGER ICE CREAM

1 1/2 c. sugar
2 beaten eggs
1 can Eagle Brand milk
1/8 tsp. salt
2 tsp. vanilla
1/2 gal. homogenized milk
9 oz. Cool Whip
6 Butterfingers, crushed

Mix and freeze in ice cream freezer

This is my recipe: (we have a larger freezer)
?2 (12 ounce) containers frozen whipped topping, thawed
?2 (14 ounce) cans sweetened condensed milk
?2 cups white sugar
?2 teaspoons vanilla extract
?3-4 broken butterfinger bars
?2 pinches salt
?milk

DIRECTIONS:
Combine whipped topping, condensed milk, sugar, vanilla, candy and salt in the freezer canister of an ice cream maker, stir. Insert paddle, and fill with enough milk to reach 1 inch from top of canister (may be more or less than 2-3 quarts). Freeze according to manufacturer's directions. (To freeze without an ice cream maker, use a 2 quart plastic container, fill with milk to two inches from the top and freeze in freezer, stirring every 15 minutes until hard.)
(My in laws use RAW eggs which is NOT recommended as some raw eggs that are bad do not give off odro or appearance if being a bad egg. Children can die from salmonella poisoning. )

When I make ice cream, I use the crushed product that is usually in the baking aisle of the grocery store. To keep everything from settling to the bottom of the ice cream, I make my vanilla ice cream and then put it in the freezer for a while to let it get a bit harder. After it has hardened, I take it out and start mixing in the Butterfinger/M&M's/Heath (depending on what I am using). After a good mixing, I put it back in the freezer to finish hardening.

For making my vanilla ice cream, I use the recipe that comes with a product called "Junk-et". It is usually in the baking aisle.

Hope this helps. Enjoy your ice-cream.

Homemade Chocolate Butterfinger Ice Cream:

55 min 15 min prep
4 quarts

1 cup condensed milk
16 ounces Cool Whip
6 crushed Butterfinger bar
1/2 gallon chocolate milk

1. Mix all ingredients together, excluding the milk.
2. Pour into an ice cream freezer, then fill with the chocolate milk.
3. Run till frozen.

We've experimented with ice cream and "mix-ins" at our house for ages. What we do, is let the ice cream in our bowl soften, b a r e l y, and mix in crushed whatever-we-have (in your case, Butterfinger bits --- crush those candy bars!). Mix slightly (me), or well (my husband), and eat it up. Yum!
If we do it for a group (birthdays or other family/friends gatherings), we (again, barely) soften the whole carton (or two) of ice cream and mix in our candy or fruit, or nuts, then scoop the whole mess into a springform pan (the one that has the removable sides) and re-freeze for 1/2 hour to a week. To serve, we remove the pan from the freezer and run a knife around the edge, then release the sides of the springform pan and leave the "cake" on the bottom of the pan. Cut into wedges and serve. Store the rest in the freezer.




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