Email to A1_Suzy      

Recipe Categories: suzyjune's HOME PAGEAPPETIZERS BARCOOKIES BASICMIXESSEASONINGS BBQ BEEF BEVERAGES BISCUITSROLLS BREAD BREADMACHINE BREAKFAST BROWNIES CAKES CANDY CanningPreserving CASSEROLES CHEESEBALLS CHEESECAKES CHICKEN COFFEECAKES COOKIES CORNBREAD CROCKPOT DESSERTS DIABETIC DIPS Entertaining Equivalents ETHNIC Ethnic-Mexican FISHandSEAFOOD FrostingsandIcings ICECREAM Information JAMSandJELLIES MICROWAVE MUFFINS PASTA PASTRIES PIES PORK POULTRY SALADandDRESSING SALADS--SWEET SANDWICHES SAUCES SOUPSandSTEWS SWEETBREADS TartsTartlets VEGETABLES

Butterfinger Ice Cream




Source of Recipe


My own recipe


List of Ingredients




3 Egg Yolks
½ Cup Sugar
2 Cups Milk, divided use
1 Teaspoon Vanilla Extract
1 Cup Crushed Butterfinger Candy


Recipe



In a stainless steel or heat-proof glass bowl, or the top of a double boiler, beat egg yolks and sugar together until thick and creamy.

In a saucepan, scald 1 cup milk. Add vanilla extract and pour the mixture over the eggs; mix well.

Stir slowly and constantly over simmering water until mixture is thickened slightly, about 10 minutes. Remove from heat, pour in remaining 1 cup milk and let cool. Mix in butterfinger pieces. Pour into ice cream canister and freeze according to ice cream maker’s directions.

YIELD: about 1 quart