I can neither confirm or deny that I have made this recipe 4 times in a the last month.
I have a new favorite ice cream recipe. It’s this one. I am addicted and can’t get over how simple and delicious it is.
The vanilla flavored base is perfect for adding any of your favorite candy bars or cookies. I feel it is my responsibility to test it with every candy bar and cookie out their before summer ends. The problem is I started with Oreo’s which was AWESOME, and then I tried Butterfingers. I LOVE it so much with the Butterfingers that I haven’t moved on to test another candy bar yet….and I might have made the last batch in the middle of the night so the children wouldn’t even know it existed and I might have hidden it in the back of the freezer and not shared it with anyone…..I told you I am addicted. I may need rehab for this.
My mom got this recipe from a friend and when she first told me about it, and disclosed that it has eggs in it, I was like “no-way, not eating that.” Well….. she made it (with Oreo’s) while I was visiting her this summer and it looked so good I just had to try it, and then try a little more and a little more…..moral of the story: don’t be afraid of this just because it has raw eggs in it. I have eaten a whole lot of it and I am still alive. Plus, I can justify eating it for breakfast because it has the added protein from the eggs. 🙂
- 1 can Sweet and Condensed Milk
- 2 cup heavy cream
- 1 tbsp vanilla ( I only use 11/2 tsp because my vanilla is double strength)
- 4 eggs, beaten
- Milk to fill line (approx ½ gallon)
- 9-12 fun size Butterfingers, Chopped
- Ice and Rock Salt for Ice Cream Freezer
- Combine first four ingredients in your ice cream maker, whisk well until completely blended.
- Add milk to fill line and whisk again to ensure everything is thoroughly mixed
- Follow your ice cream maker's instructions and load and start your mixer. If it is like mine you need to put a two inch layer of ice and then about ¼ cup rock salt and repeat until ice level is up to top of ice cream holder.
- As soon as ice cream maker stops pour ice cream into a large bowl and mix in the chopped candy bars. Put it in whatever container you want to store it in (I put it back in the Ice Cream maker container I made it in) and then quickly put it in the freezer to set up.
Homemade Ice Cream makes me so happy! It’s a tradition that has been handed down for generations in my family. I am just so glad I live in a generation where Butterfinger candy bars exist.
Keep it Real!!!
Maria
Heather
February 15, 2016 at 8:12 pmOverall…good. Though I do think that the ice cream could use a bit of sugar. If you have a good chunk of Butterfinger (and I love those chunks) it’s awesome. But if not, it’s a little bland. But overall, we enjoyed it!
Maria
February 16, 2016 at 8:15 pmHi Heather, Thank you for trying the recipe. The base is a little on the “not-too-sweet” side, but that is what makes it such a great spring board for all kinds of add ins, It sounds like you might want to add a little more Butterfinger next time. You should also totally try it with crushed Oreo’s, it’s delicious!