Butterfinger Vanilla Ice Cream

I'll leave you with a dessert tonight, I have about a dozen pictures of things I've cooked for the past few months to update and a few dozen more "winner" recipes I need to share with the world.

Ice cream is another thing I do not buy in the grocery store, homemade tastes so much butter and you know what went into it.

I started with a vanilla bean ice cream from The Perfect Scoop.

2 cups heavy or whipping cream

1 cup whole milk

3/4 cup sugar

pinch of salt

1 vanilla bean, split in half lengthwise

3/4 teaspoon vanilla extract

Pour 1 cup of cream into a medium saucepan and add sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar has dissolved.

Remove from heat and the remaining cup of cream, milk and vanilla extract. Chill the mixture completely in the fridge.

While the cream and milk mixture is cooling, freeze 2 king size Butter-finger bars, it makes it easier to chop/crush them. Then churn according to your ice cream maker's directions. While the ice cream is churning, crush/chop the butterfingers the best you can. About 2 minutes before the ice cream has set I add the crushed Butterfingers to the mixture.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.