A simple recipe for a gallon of homemade ice cream loaded with crushed Butterfinger candy bars.
Author
Cathy Tatz
Recipe
| Measurements | Ingredients |
|---|---|
| 3 Cups | Sugar |
| 2 | Eggs |
| 3 Large Cans | Evaporated Milk |
| 1 Teaspoon | Peanut Butter (Optional) |
| 5 | Crushed Butterfingers |
| To Fill | Milk |
Instructions
- In a large bowl, beat the eggs well, then gradually beat in the sugar.
- Stir in the evaporated milk and optional peanut butter until combined.
- Pour the mixture into the canister of a 1-gallon ice cream maker.
- Add enough milk to reach the fill line of the canister.
- Churn according to the manufacturer’s directions.
- Add the crushed Butterfingers during the last few minutes of freezing.
- Transfer to a container and allow to harden in the freezer for several hours.
Note
Makes 1 gallon.
