Add the heavy cream, sugar, and egg yolks to a saucepan and heat over medium heat. Whisk together and continue to stir until the mixture thickens. The mixture should coat the back of a spoon and will take about 6-7 minutes. Remove from the heat.
Whisk in the milk, vanilla, and salt. Place in the fridge for at least an hour or until completely cooled and chilled.
Once chilled, pour into your ice cream maker and process according to manufacturer instructions.
Once ready, remove from the ice cream maker and place in a freezer safe container. Mix in about 90% of the crumbled Butterfinger bars. Place in the freezer for at least 4 hours or until the desired consistency has been reached.
Serve, topped with additional crumbled Butterfingers.
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Add the heavy cream, sugar, and egg yolks to a saucepan and heat over medium heat. Whisk together and continue to stir until the mixture thickens. The mixture should coat the back of a spoon and will take about 6-7 minutes. Remove from the heat.
Whisk in the milk, vanilla, and salt. Place in the fridge for at least an hour or until completely cooled and chilled.
Once chilled, pour into your ice cream maker and process according to manufacturer instructions.
Once ready, remove from the ice cream maker and place in a freezer safe container. Mix in about 90% of the crumbled Butterfinger bars. Place in the freezer for at least 4 hours or until the desired consistency has been reached.
Serve, topped with additional crumbled Butterfingers.
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