I’ve been on an ice cream kick recently. I like to make at least one
container of homemade ice cream every week. It’s cheap to make. It can
be made ahead. Varieties are endless… What’s not to love? Well, the
answer is that I make a container of homemade ice cream every week, and I
eat a container of homemade ice cream every week (with a little help
from my friends). I’ve determined that I’m a diet-killer for anyone
around me.
container of homemade ice cream every week. It’s cheap to make. It can
be made ahead. Varieties are endless… What’s not to love? Well, the
answer is that I make a container of homemade ice cream every week, and I
eat a container of homemade ice cream every week (with a little help
from my friends). I’ve determined that I’m a diet-killer for anyone
around me.
A few weeks ago I shared the amazing Double Oreo Ice Cream that I’ve
declared my all-time favorite ice cream. I love the Jeni’s bases, so
the Oreo layers just really took it over the edge. Since I make
that ice cream all the time, I began wondering how I could mix it up in
other incredible ways. Then it hit me: Butterfinger Ice Cream.
declared my all-time favorite ice cream. I love the Jeni’s bases, so
the Oreo layers just really took it over the edge. Since I make
that ice cream all the time, I began wondering how I could mix it up in
other incredible ways. Then it hit me: Butterfinger Ice Cream.
The key is to have a candy that can crush up easily and is super
flavorful. Butterfingers are my all time favorite candy. I don’t even
really know what they are. What is the flavor of a Butterfinger? “Crispety,
Crunchety, Peanut Buttery!” …their tagline is obviously no help. Anyways, I started with
the Jeni’s ice cream base, infused it with crushed Butterfingers, put
the base in the ice cream maker, and then when it came out, layered the
Butterfinger-flavored base with more crushed Butterfingers. So, it
was crushed Butterfingers, Butterfinger ice cream, crushed
Butterfingers, Butterfinger ice cream, etc.
flavorful. Butterfingers are my all time favorite candy. I don’t even
really know what they are. What is the flavor of a Butterfinger? “Crispety,
Crunchety, Peanut Buttery!” …their tagline is obviously no help. Anyways, I started with
the Jeni’s ice cream base, infused it with crushed Butterfingers, put
the base in the ice cream maker, and then when it came out, layered the
Butterfinger-flavored base with more crushed Butterfingers. So, it
was crushed Butterfingers, Butterfinger ice cream, crushed
Butterfingers, Butterfinger ice cream, etc.
I’m not sure it’s even necessary for me to tell you this was heaven in ice cream form. Every scoop has swirls of Butterfinger
combined with the already flavorful, smooth, creamy Butterfinger base.
Sorry for being a diet-killer, but you need to make this as soon as
possible. And once again, if you don’t have an ice cream maker, it’s a fantastic investment.
combined with the already flavorful, smooth, creamy Butterfinger base.
Sorry for being a diet-killer, but you need to make this as soon as
possible. And once again, if you don’t have an ice cream maker, it’s a fantastic investment.
Double Butterfinger Ice Cream
Recipe made using ice cream base technique from Jeni’s Splendid Ice Creams at Home
2 cups whole milk
1 Tablespoon plus 1 teaspoon cornstarch
1 ½ oz. cream cheese softened
1/8 teaspoon kosher salt
1 ¼ cups heavy cream
2/3 cup cane sugar
1/8 cup light corn syrup
3-4 king size Butterfingers (3.7-ounce each) bars or 5-7 regular sized Butterfingers (2.1 ounce)
Crush up all Butterfingers and place in
bowl. Butterfingers should crush easily, so you can do this by breaking
them up while in the wrappers, or placing in a plastic bag and crushing
them in there.
bowl. Butterfingers should crush easily, so you can do this by breaking
them up while in the wrappers, or placing in a plastic bag and crushing
them in there.
Fill a large bowl with ice water. In a
small bowl, mix 2 tablespoons of the milk with the cornstarch. In
another large bowl, whisk together cream cheese and salt. Set a fine
mesh sieve over the bowl and set aside.
small bowl, mix 2 tablespoons of the milk with the cornstarch. In
another large bowl, whisk together cream cheese and salt. Set a fine
mesh sieve over the bowl and set aside.
Combine the remaining milk with heavy
cream, sugar, and corn syrup in a large saucepan. Bring milk mixture to
a boil. Cook over moderate heat until the sugar dissolves, 4 minutes.
Off the heat, gradually whisk in the cornstarch mixture. Return to a
boil and cook over moderately high heat until the mixture is slightly
thickened, about 1 minute.
cream, sugar, and corn syrup in a large saucepan. Bring milk mixture to
a boil. Cook over moderate heat until the sugar dissolves, 4 minutes.
Off the heat, gradually whisk in the cornstarch mixture. Return to a
boil and cook over moderately high heat until the mixture is slightly
thickened, about 1 minute.
Gradually pour the hot milk mixture
through the sieve into the cream cheese. Whisk until smooth. Place 1/4
cup crushed Butterfinger in the bowl with the hot milk mixture. Steep
for 30
minutes to dissolve candy and impart flavor. Whisk to incorporate. Set
the bowl in the ice water bath and let stand, stirring
occasionally, until cool.
through the sieve into the cream cheese. Whisk until smooth. Place 1/4
cup crushed Butterfinger in the bowl with the hot milk mixture. Steep
for 30
minutes to dissolve candy and impart flavor. Whisk to incorporate. Set
the bowl in the ice water bath and let stand, stirring
occasionally, until cool.
Chill the mixture thoroughly (at least 4
hours or overnight). Once chilled, whisk ice cream base to break up any
remaining candy pieces. Pour into an ice cream maker and freeze
according to the manufacturer’s instructions. Sprinkle a layer of crushed Butterfinger into a plastic container (or
other container for ice cream) and lightly spoon a layer of ice cream on
top. Continue to alternate layers of candy and ice cream until the
container is full, topping with a sprinkle of candy pieces.
hours or overnight). Once chilled, whisk ice cream base to break up any
remaining candy pieces. Pour into an ice cream maker and freeze
according to the manufacturer’s instructions. Sprinkle a layer of crushed Butterfinger into a plastic container (or
other container for ice cream) and lightly spoon a layer of ice cream on
top. Continue to alternate layers of candy and ice cream until the
container is full, topping with a sprinkle of candy pieces.
Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.