We are well into our party now and this week it’s my turn! I’m going to share with you one of my favorite recipes for summer, Homemade Ice Cream!
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Each year growing up and even now, my great aunt and family have a huge 4th of July party! The main event of the party aside from the fireworks is the truckload of homemade ice cream. As kids we all waited on that truck to pull up and the homemade ice cream to be unloaded.
The flavors seemed endless from banana and butterfinger, to vanilla and chocolate…and more!
I shared some of the recipes over the last few years of blogging because I had so many request for them. I thought I would share today the butterfinger recipe again as it’s one of our all time favorites! It can be made with any of your favorite candy bars though so think outside the box and get creative!
For the peach recipe head on over to Aunt Peggy’s Peach Ice Cream post!
Butterfinger Ice Cream
- 4 Cups Sugar
- 2 Cups Water
- 4 Butterfinger Candy Bars or Favorite Candy Bar
- 2-3 Quarts Fat Free Half and Half
Bring sugar and water to a rolling boil; continue cooking for about 1 minute. Let mixture cool. Chop candy bars in a food processor or blender to your desired consistency. Pour butterfingers into sugar mixture and let soak until you are ready to make ice cream. Mix butterfinger mixture with 2 quarts of half and half and pour into 4 quart ice cream maker. Lastly, add additional half and half or 2 % milk as needed to reach the “fill” line on your ice cream maker.
Continue making ice cream as instructed on the ice cream maker instructions.
This recipe can be tweaked to add any type of candy bar that you would like to use.
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