Butterfinger Ice Cream

By KSmitherman

Ingredients

• 1 cup heavy cream
• 2/3 cup sugar
• 3 egg yolks
• 1 cup milk (I used 2%, but whole milk would be creamiest!)
• 1 tsp. vanilla extract
• pinch of salt
• 2 Butterfinger bars, crumbled (plus extra for topping, if you'd like)

Details

Servings 4
Adapted from gimmesomeoven.com

Preparation

Step 1

Whisk together heavy cream, sugar and yolks in a saucepan over medium heat, until the mixture thickens and will coat the back of a spoon. Remove from heat and whisk in milk, vanilla and salt until combined. Refrigerate mixture for at least an hour or until it has chilled.