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Butterfinger Ice Cream Recipe

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This recipe for Butterfinger Ice Cream, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Smith
Added: Friday, July 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
1 can Eagle Brand milk
2 1/2 c. sugar
4 tsp. vanilla
8 mini-size Butterfinger candy bars
Homogenized milk

Directions:
Directions:
Freeze or chill candy bars earlier so they will crush well. Finely chop candy bars using a food chopper. Beat eggs thoroughly. Combine with 1 qt. (4 cups) homogenized milk and the sugar and blend. Add Eagle Brand milk and vanilla. Mix well. Stir in the chopped candy bars. Finish filling container (to fill line) with homogenized milk. Freeze as usual.

 

 

 

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