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Butterfinger Ice Cream
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Ingredients:
| 1 Cup Heavy Cream |
| 2/3 Cup Sugar |
| 3 Egg Yolks |
| 1 Cup Whole Milk |
| 1 Tsp Vanilla Extract |
| 1/2 Tsp Salt |
| 5 -6 Butterfinger Bars, crumbled |
Directions:
- 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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