posted by BarbCA 08-23-99 10:42 AM
Butterfinger Ice Cream
2/3 cup sugar, divided
1/4 cup butter
1 1/2 cups milk
1 tablespoon flour
pinch salt
2 eggs
1 1/2 cups cream
1 teaspoon vanilla
2 (2.1 oz.) Butterfinger Bars, cut into 1/4 inch chunks
Melt butter in saucepan.
Add 1/3 cup sugar and cook until sugar blends with butter and turns a deep tan.
Add milk and cook until sugar is dissolved.
Meanwhile blend remaining 1/3 cup sugar with flour.
Stir into milk mixture and cook until smooth.
Cook 1 minute.
Stir into eggs and return to pan. Cook 1 minute; strain and cool.
Stir in cream and vanilla.
Freeze according to directions.
When it is almost finished freezing, stir in Butterfingers.