"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

The Kelly's Homemade Ice Cream (Butterfinger) Recipe

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This recipe for The Kelly's Homemade Ice Cream (Butterfinger), by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Russell
Added: Monday, January 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups of sugar;
5 eggs;
1 can Eagle Brand (sweetened condensed milk);
1 can of evaporated milk;
3 large Butterfinger candy bars (smashed);
1/2 cup of peanut butter (We love the crunchy type);
Regular Milk.

Ice and rock salt for the ice cream freezer

Directions:
Directions:
Blend the eggs and then add sugar, Eagle Brand milk and continue to blend until thoroughly mixed.

Add evaporated milk, peanut butter and smashed/crumbled Butterfinger candy bars (they crumble better when frozen first).

Finish filling the ice cream cannister with regular milk.

Freeze with ice and salt until the motor stops.

ENJOY!!

Preparation Time:
Preparation Time:
15 minutes, plus the freezer time
Personal Notes:
Personal Notes:
This was a summer time favorite for the Kelly family.

 

 

 

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