This ice cream tastes just like a Butterfinger Blizzard, but so much better! The custard ice cream base is made with milk chocolate and creamy peanut butter and is loaded with crushed Butterfinger candy bars. It’s the perfect summer treat your family won’t be able to resist!
Butterfinger Custard Ice Cream
Ingredients
- ¾ cup high quality milk chocolate chips
- ¼ cup creamy peanut butter
- ¾ cup sugar
- ¼ teaspoon fine sea salt
- 8 large egg yolks
- 1 cup half & half
- 2 cups heavy whipping cream
- 2 teaspoons high quality vanilla extract
- 5 (1.9 oz) Butterfinger candy bars
Directions
- Set out a medium mixing bowl. Add chocolate chips and creamy peanut butter to the bowl. Set a fine mesh strainer over the top of the bowl. Set aside.
- Add sugar, salt, and egg yolks to a 4-quart saucepan. Whisk together. (I like to use a flat whisk for best results while making this recipe.)
- Add half & half and heavy whipping cream to the saucepan. Whisk until combined.
- Heat over medium to medium-high heat while whisking continually, so that the liquid doesn’t stick to the bottom of the pan. Whisk and heat until custard reaches 160 degrees. Remove from heat.
- Immediately pour the custard into the bowl through the mesh strainer to stop the cooking.
- Remove the strainer. Add the vanilla extract to the custard and whisk until completely combined.
- Cover the custard with plastic wrap so that the plastic is pressed against the top of the custard. (This prevents a skin from forming on the top of the custard as it cools.)
- Refrigerate for 6 hours or overnight, until the custard is completely cold.
- Crush butterfinger candy bars.
- Churn cold custard in the ice cream maker according to your ice cream maker’s instructions, for about 25 minutes or until ice cream is thick and creamy.
- Add the crushed butterfingers during the last 2 minutes of churning. Use a spoon to push them down as the ice cream churns if needed.
- Work quickly to transfer ice cream to a freezer safe container(s). Cover and freeze.
- Freeze ice cream for 2-4 hours or until completely frozen.
