"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butterfinger Ice Cream Recipe

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

Contributor:  
Contributor:  
Patsy Renfro

Category:
Category:

Ingredients:  
Ingredients:  
6 to 8 Butterfingers, crushed
6 eggs
2 c sugar
1 can Eagle Brand Milk
Milk

Directions:
Directions:
Heat eggs, sugar and 2 cups milk, stirring constantly on low heat. Let cool completely, then mix in the Eagle Brand Milk, butterfingers and enough milk to fill freezer. Freeze as usual. Makes 1 Gallons.

 

 

 

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