Butterfinger Ice Cream

Here is another ice cream recipe I thought up.  I actually had to make it twice; the first time, I put too much milk in and it was icy instead of creamy.  The second time, it was perfect.  :)  I included some brown sugar in the ice cream base for a richer flavor. 

Butterfinger Ice Cream

by What a Dish!

1 1/2 cups whole milk

2 cups heavy cream

1/4 cup brown sugar

1 tablespoon honey

1/4 cup + 2 tablespoons white sugar

pinch salt

4 egg yolks

1 teaspoon pure vanilla extract

10 fun-size Butterfinger candy bars, coarsley chopped

1.  In a heavy saucepan, stir the milk, cream, brown sugar, pinch salt, and honey together.  Cook over medium heat, whisking often, until the milk is heated (not boiling) and sugar is dissolved. 

2.  Beat the egg yolks with the white sugar until thick and pale-colored.  (I use my stand mixer for this- then I can whisk the eggs and cook the milk at the same time.)

3.  Mix about a cup of the hot milk mixture into the egg mixture, stirring or whisking the egg mixture constantly.  (You are tempering the eggs... you don't want to scramble them).  Pour all of the egg mixture back into the saucepan, and whisk constantly over low heat until slightly thickened.  If you have a digital meat, or candy thermometer, the mixture should be around 160-170 degrees. 

4.  Have ready a fine-mesh metal strainer positioned over a clean bowl.  Pour the cooked ice cream mixture through the strainer and into the bowl.  Stir in the vanilla extract.  Chill overnight in the fridge.  The next day, freeze in your ice-cream maker according to manufacturer's directions.  When the ice cream is thickened in the machine, near the end of mixing, add the chopped Butterfingers in.  Another option is to wait until the ice cream is fully done, and then mix the Butterfinger pieces in with a spoon.  Store in an airtight container in the freezer until firm. 

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