Last weekend my husband and I went out for dinner and as a treat, we headed to our local DQ for dessert. There are far to many choices there to choose from! After spending a long time thinking about what I wanted to get, I decided to get a Chocolate Oreo Blizzard with Butterfinger! Oh was it a good decision! It was delicious. Ever since then, I’ve been craving butterfingers! So I knew when I made my first batch of Homemade Ice Cream this week, it would contain them. I decided to go with a classic vanilla bean ice cream this time. This is just as good as it was at DQ with chocolate ice cream.
2 cups of heavy cream
1 cup of whole milk
3/4 cup of sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
3/4 teaspoon vanilla extract
5 oz. pack of butterfinger snack size, crushed (I bought a snack size pack, but you could also buy a few of the regular size candy bars)
Pour 1 cup of heavy cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining cup of cream, milk, and vanilla extract. Mix well. Add the crushed butterfinger and mix.
Chill the mixture thoroughly in the refrigerator; I kept it in there for 4 hours. When ready to churn, add the mixture to your ice cream maker. The ice cream was in the ice cream maker for about 30-40 minutes. Let mix until thickened to your liking. I took it out when the ice cream was in more of a solid state. Transfer to an airtight container and freeze for about 2 hours.
Recipe adapted from David Lebovitz Book: “The Perfect Scoop – Vanilla Ice Cream, Philadelphia-Style”
Previouly posted on Megans Recipe Box:
With the summer just about here, I find myself wanting more and more ice cream! While it’s nice to go out and get some at the local ice cream parlor or even your local grocery store, it’s even better to make your own! It can be costly, but depending on what kind you make you can buy the ingredients in bulk and save the rest for your next batch! In fact, the milk and heavy cream used for this ice cream was left over from my previous endeavor…making cake batter ice cream!
Simple Chocolate Ice Cream:
1 cup unsweetened cocoa powder
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 cups whole milk
3 1/4 cups heavy cream
1 tablespoon pure vanilla extract
- Place the cocoa powder and sugars in a medium size bowl and stir well. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1-2 minutes. *I used a whisk and while it did mix everything fairly well, I think a hand mixer would have been better to get the bottom of the bowl! Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
- Turn ice cream machine on, pour mixture into frozen freezer bowl and let mixture thicken; about 20-25 minutes. *I poured a bit more liquid into the machine than I should have, so when I made this it took about 40 minutes for it to thicken the way we like. The cream ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
For packing or gift ideas, CVS sells some great containers that will ensure the ice cream freezes and stays nice and fresh!
Amazon.com has some great ideas as well: