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Candy Bar Ice Cream

Candy Bar Ice Cream
You can count on a creamy bowl of this tempting treat to beat the summer heat. It’s easy to make, and kids love the crunchy candy bar and ice cream combination. People line up for it at our church ice cream socials.
25 ServingsPrep: 25 min. + chilling Process: 20 min./batch + freezing

Ingredients

  • 2 quarts half-and-half cream
  • 1 cup milk
  • 2-1/4 cups sugar
  • 1/4 teaspoon salt
  • 4 eggs, lightly 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°; 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° 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. Yield: 3 quarts.
© Taste of Home 2012

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Candy Bar Ice Cream (continued)

Nutrition Facts: 1 serving (1/2 cup) equals 203 calories, 9 g fat (6 g saturated fat), 74 mg cholesterol, 82 mg sodium, 23 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2012