• Ingredients
  • 2 quarts half-and-half cream
  • 1 cup milk
  • 2 1/4 cups sugar
  • 1/4 teaspoon salt
  • 4 eggs, beaten
  • 4 1/2 teaspoons vanilla extract
  • 5 Butterfinger candy bars (2.1 ounces each), chopped

Directions

  • In a large heavy saucepan, heat the cream and milk to 175 degrees F; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs.
  • Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees F and coats the back of a metal spoon.
  • Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  • Stir in candy bars. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.