Homemadebutterfingericecream Recipes

BUTTERFINGER ICE CREAM

Steps:

• In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.,

EASY 3-INGREDIENT COPYCAT BUTTERFINGER®

Steps:

• Line a baking sheet with parchment paper.
• Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes.
• Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.

BUTTERFINGER ICE CREAM

Steps:

• Stir sweetened condensed milk and peanut butter together until smooth.
• Chop candy bars and stir in .
• Add milk and whipping cream.
• Pour into ice cream freezer. If not to fill-line add more milk.
• Freeze according to manufacturer's directions.

HOMEMADE BUTTERFINGERS

Steps:

• Grease an 8x8 pan with shortening. Line with two pieces of parchment, one in each direction, greasing in between. Place peanuts in a food processor and pulse until ground into fine pieces. Heat peanut butter in the microwave for 20 seconds on 50% power to warm. Stir.In another bowl, melt candy corn in 30- to 40-second increments on 50% power. Stir between each heating. Once melted, stir in peanut butter. Immediately turn out onto a sheet of parchment paper. Form into a rectangle a little larger than the pan. No need to be exact. Press the peanuts into the mixture. Fold into thirds, like a letter. Use a rolling pin to roll into a rectangle of about the same size as before. Press cornflakes on top, crushing them as you do. Fold into thirds in the same manner. Roll flat. Fold into thirds again. Once more, roll flat into a square about the size of the pan. Press into the pan, smoothing with your hands. Let the mixture set up about 15 minutes. Lift out of the pan and cut into pieces. Place on a wire rack and let cool completely. Once cool, melt chocolate wafers as directed on the package. Dip and place on a waxed paper-lined cookie sheet. Let chocolate set up before storing or packaging. Store at room temperature in an airtight container.

HOMEMADE BUTTERFINGER ICE CREAM

Steps:

• 1. Rinse metal freezer container to get it wet and place in freezer.
• 2. In large mixing bowl, beat eggs until fluffy.
• 3. Add vanilla, sugar and salt; mix well.
• 4. Mix in half and half and whipping cream; mix well.
• 5. Place bowl with mixture into refrigerator to get cold for 30 minutes.
• 6. Crush up butterfingers with rolling pin.
• 7. Pour cold mixture into cold metal container bucket (with insert).
• 8. Add crushed butterfingers.
• 9. Add enough whole milk to fill line on container.
• 10. Cover with lid and attach to electric ice cream bucket.
• 11. Pour in ice, water and rock salt. Start ice cream maker and continue supplementing with ice and rock salt until ice cream is finished.
• 12. NOTE: To make Srawberry Ice Cream Mash 5 cups fresh strawberries in small bowl. Do steps 1 thru 4. Add strawberries to mixture; place bowl in refrigerator to get cold about 30 min. Pour cold mixture into metal container. Do steps 9 thru 11.
• 13. NOTE: to make Chocolate Ice Cream 6 eggs, 2 cups sugar, 1 cup cocoa powder, 1-1/2 cup chocolate syrup, 16 oz. half and half, 16 oz. whipping cream, 2 t. Vanilla Do steps 1 thru 5; pour cold mixture into metal container. Do steps 9 thru 11

HOMEMADE CHOCOLATE BUTTERFINGER ICE CREAM

Steps:

• Mix all ingredients together, excluding the milk.
• Pour into an ice cream freezer, then fill with the chocolate milk.
• Run till frozen.