One of my favorite summer traditions is making (and eating) homemade ice cream. Homemade ice cream is always great for family get-togethers; and who doesn’t love Ice Cream Socials with your church family? The first time I had Homemade Butterfinger Ice Cream was at a church Ice Cream Social many years ago.
There are many many recipes for homemade ice cream. I am going to share a very good and simple recipe with you that requires no eggs, and no cooking. You just dump all the ingredients into a bowl, stir to dissolve the sugar, and process it as usual in your ice cream freezer.
The recipe I will share makes approximately 4 quarts, so feel free to reduce or enlarge it to fit your freezer. This recipe assumes that you already know the basics of using an ice cream freezer. If you do not, please refer to this website to familiarize yourself: How to Use an Ice Cream Maker (link opens in new window). (detailed instructions with pictures are under the recipe).
- 1 quart half and half
- 1 pint heavy cream
- 2 cups sugar
- 1 teaspoon vanilla extract
- dash salt (optional)
- whole milk
- 6 butterfinger candybars
- In a large bowl, stir together first five ingredients until sugar is dissolved.
- Pour mixture into freezer container, add whole milk to fill line.
- Follow manufacturer's instructions for freezing.
- While mixture is freezing, chop candybars using a food processor, or just by banging them on the counter.
- After about 15-20 minutes, turn the machine off, remove lid, and check for a slightly thick consitency (like runny pudding). If consistency is right, add crushed butterfinger. Cover and continue processing until machine slows or stalls.