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    Butterfinger Ice Cream


    Source of Recipe


    Mimi's Archive
    2/3 cup sugar, divided
    1/4 cup butter
    1 1/2 cups milk
    1 tablespoon flour
    1 pinch salt
    2 eggs
    1 1/2 cups heavy cream
    1 teaspoon vanilla
    2 butterfingers, cut 1/4" pieces

    Melt butter in saucepan. Add 1/3 cup sugar and cook until sugar blends with butter and turns a deep tan. Add milk and cook until sugar is dissolved. Meanwhile blend remaining 1/3 cup sugar with flour. Stir into milk mixture and cook until smooth. Cook 1 minute. Stir into eggs and return to pan. Cook 1 minute; strain and cool. Stir in cream and vanilla. Freeze according to directions. When it is almost finished freezing, stir in Butterfingers.

 

 

 

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