©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Butterfinger Ice Cream

2 Eggs (or 1/2 cup of egg beaters)
3/4 cup Sugar
2 1/2 cups heavy cream
1 cup of whole milk
2 tsp vanilla extract
2 full size Butterfinger bars chopped into small pieces and kept in the freezer.

Whisk the eggs until light and fluffy.

Whisk in the sugar until completely blended.

Pour in the whipping cream, milk, and vanilla extract, and keep whisking until smooth.

Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. About 5 minutes until it is done mixing, add the Butterfingers.

Transfer into Snack Size Gladware containers and place into the freezer to finish freezing.

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