Butterfinger Ice Cream
📜 Collection: UK3 | ✍️ Attribution: Cathy Tatz | 📂 Category: Desserts A rich, homemade 1-gallon ice cream featuring a creamy egg and evaporated milk base loaded with crunchy Butterfinger candy pieces. This classic frozen treat is perfect for gatherings and can be easily customized with a hint of peanut butter.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | 4 hours | 1 Gallon |
🔪 Key Equipment
- Large mixing bowl
- Electric mixer
- 1-gallon ice cream maker
- Freezer-safe container
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 Cups | Sugar | Granulated |
| 2 | Eggs | Large |
| 3 Large Cans | Evaporated Milk | Standard size |
| 1 Teaspoon | Peanut Butter | Optional |
| 5 | Butterfingers | Crushed |
| To fill | Milk | Whole milk |
Instructions
Step 1: Prepare the Base
- In a large bowl, beat the 2 eggs until light and frothy, then gradually beat in the 3 cups sugar until the mixture is thick and pale.
- Stir in the 3 large cans evaporated milk and the optional 1 teaspoon peanut butter until the mixture is well combined and the sugar has fully dissolved.
Step 2: Churn and Freeze
- Pour the mixture into the canister of a 1-gallon ice cream maker and add enough whole milk to reach the manufacturer’s fill line.
- Churn the ice cream according to the machine’s directions until it reaches a soft-serve consistency.
- During the last 5 minutes of churning, add the 5 crushed Butterfingers and continue to churn until evenly distributed.
- Transfer the mixture to a freezer-safe container and freeze for at least 4 hours until firm and scoopable.
💡 Make-Ahead & Storage: Store in an airtight, freezer-safe container for up to 2 weeks for best texture.
Original Recipe Scan
