{Butterfinger Ice Cream}

Here's the recipe I told you about yesterday---Every time I make this, I wonder why I don't make it more often....then I look down at my rather round shape and I remember---yep, it's not a low fat version---but it's a must once a year, people! I hope you'll try it---it's amaaaaazing! Again, the ice cream is just an amazing vanilla ice cream and we add Butterfingers---you can add whatever your family likes!




I have a large ice cream maker (had---wait until you hear that story), so I make a recipe and a half---but for the normal ice cream maker (the old fashioned ones ( 5 qt.??)----not the new fancy, shmancy Cuisinart), one recipe is just right. Since I was making so much, I had to use the industrial size bowl and my hand mixer. I NEVER use my hand mixer for major things anymore---Joshua wouldn't even do it---his "arm gets too tired with that thing"---he's right, but spoiled....but this is another story, yes?

First, beat your eggs until light and fluffy~

then add the sugar & salt and mix well.

Add in the evaporated milk and whipping cream (I TOLD you it wasn't low fat~)

Add in vanilla and break up the Butterfingers---7 regular ones per recipe. We use the food processor for about half of them

And then use the "smash 'em up version" for the rest---you need some big chunks!!

Mix this all together and pour into an ice cream maker "thingy"---the proper term, I'm sure! Add whole milk to the fill line on said "thingy".

Here's the interesting story part....oh, FIRST as I was packing up to go to our friends' party, I realized that I only had a little bit of rock salt---WHAT? Why am I NOT the girl who remembers EVERYTHING when she is at the store, why oh, why, oh why??? Anyway, just a tip here: don't try to find rock salt at 3:45 pm on July 4th---everyone has already bought it--seriously---it's GONE. BUT, another tip: Kosher salt does the trick---so, there ya have it---BACK TO THE INTERESTING STORY (which I'm sure is much more interesting to me than you.) I get it all to the house and get all the salt and ice put in around it, put on the motor, plug it in----and hear the most interesting noise---not at all the normal, obnoxious noise I usually hear when it's churning, but a whiny, non turning sort of noise---yep---the motor was having one heck of a death party---and RIGHT IN THE MIDDLE OF MY FOURTH OF JULY ICE CREAM!!!

So, I'm in a bit of a panic---but my lovely hostess and her husband just happen to have a very similar model made by the same company and voila, it works----chaos averted, whew! (I am a bit sad that we have lost this machine---because I REALLY wanted to try Pioneer Woman's Blackberry Ice Cream soon----perhaps they will have these models on sale since the Fourth of July is officially over----I might need to help the economy with a purchase.)

So, here's the final product---I didn't take any pictures of people enjoying it----I should have, but I was scooping and didn't want to touch my camera at that point! Below is the actual recipe---and if you really lasted this long---you deserve some great Butterfinger Ice cream----I give you permission to have some.

Fourth of July Ice Cream
(yes, that's really the name of it)

6 eggs
2 c. sugar
1/2 t. salt
2-8 oz. cartons whipping cream
2-cans evaporated milk
2 T. vanilla
Whole milk enough to fill freezer to the fill line.

Beat eggs until thick. Add sugar and salt and mix until fluffy. Stir in cream, evaporated milk and vanilla. Mix well.***(if adding Butterfingers or other additions, add them in now). Pour into freezer and fill with whole milk. Follow Ice Cream maker's instructions to finish the ice cream.

A few variations on vanilla:
Butterfinger: 7 regular sized bars, crushed
Chocolate: 1 & 1/2 c. Nesquik
Strawberry: 1 qt. mashed with a touch of sugar added to them