Butterfinger Ice Cream
For a 2-quart ice cream maker.
- ½ to ¾ cup sugar – balance against how much Butterfinger you’re adding to keep it from getting too sweet
- 1½ cup whole milk
- 3 cups heavy whipping cream
- 1½ tbsp vanilla extract
- 12 to 15 Butterfinger Fun Size (for a good chocolate-to-peanut ratio), crushed into mostly dust
Start with the standard vanilla recipe: stir the sugar into the milk until it’s dissolved, then stir in the cream and vanilla.
Add the mixture to the ice cream maker, and wait about 25 minutes. Slowly add the Butterfingers, making sure they get all through the ice cream.
Move the ice cream to a freezer container, freeze, and serve!