Butterfinger Ice Cream
- Yield 6 to 8 servings
Peanut butter and crushed bits of Butterfinger candy bar are added to this homemade ice cream treat.
- 5 -- eggs
- 2 cups sugar
- 2 cans evaporated milk
- 2 tablespoons plus 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 6 -- crushed Butterfinger candy bars
- -- Milk or half-and-half
- Combine the eggs, sugar, evaporated milk, vanilla and peanut butter in a large mixing bowl and mix well. Pour the mixture into a one-gallon electric ice cream freezer container. Fill to the line with the milk or half-and-half. Freeze according to the freezer directions.
Recipe reprinted with permission from The Telephone Pioneers of America’s Calling All Kids (Telephone Pioneer of America, Alabama Chapter #34, Birmingham, Al., 2002).