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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Candy Bar Ice Cream Recipe

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This recipe for Candy Bar Ice Cream is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Quarts Half-and-Half Cream
1 c. Milk
2 1/4 c. Sugar
1/4 tsp. Salt
4 Eggs, Beaten
4 1/2 tsp. Vanilla Extract
5 Butterfinger Candy Bars
Directions:
Directions:
In large heavy saucepan. heat half-and-half and milk to 175º; stir in the sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160º and coats the back of a metal spoon. Remove from the heat. Cook quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or over night. Stir in candy bars and fill cylinder of ice cream 2/3 full; freeze according to manufactures instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2 to 4 hours before serving.

 

 

 

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