Butterfinger cashew crunch ice cream

Yield: 1 -1/2 quart

Measure Ingredient
2 cups Heavy Whipping Cream
2 cups Milk (I used the 1% stuff that was on sale)
2 tablespoons Cold water
3 eaches Rennet tablets
1 cup Sugar
4 teaspoons Vanilla extract
½ cup Cashew nuts (broken ones are fine)
6 eaches Trick-or-treat size Butterfinger candy bars
¾ cup French Toast Crunch breakfast cereal

Dissolve rennet tablets in water (swirl the bowl until dissolved), set aside. Combine cream, milk, sugar, and vanilla in saucepan and heat stirring constantly to 110 degrees. Pour into the ice cream freezer machine, then add the rennet tablet solution and operate the churn for five or ten seconds to mix well. Turn off the churn and let that cool for a while.

Take the butterfinger bars (still in their wrappers) and bludgeon them with the flat handle of a knife (I used a heavy-handled bread knife) to crush the contents well. Open the wrappers and dump/scrape the crushed contents into your food processor (with metal blade). Add the cashews and the breakfast cereal, and pulse the food processor until the dry ingredients are just broken up and well mixed.

By now the custard should be set and cooled off somewhat. Turn on the ice cream maker's refrigeration switch and, after a few minutes, the churn. When the ice cream mixture is just starting to freeze, pour in the crushed dry ingredients and continue to freeze to the desired consistency. This will vary depending on your freezer, but for me it takes about 25-35 minutes.

This is a really scrumptious combination, and could be varied by changing the flavoring ingredients with other stuff you have around.

Original recipe by: Gordon Peterson, gep2@...

Similar recipes