Butterfinger Ice Cream Source: Sassafras: The Ozarks Cookbookby Junior League of Spingfield, MissouriMakes 3 quarts 6 Butterfinger candy bars (2.16 oz each), frozen 1 (3 oz) package vanilla instant pudding 2 cans (14 oz each) sweetened condensed milk 1 tablespoon vanilla 1/2 gallon milk Crush frozen candy bars into very course crumbs (I just use a hammer while they're still in the packages, and then open them up and dump out the crumbs). Combine crushed candy bars, pudding mix, condensed milk and vanilla in an ice cream freezer. Add milk to within 1 inch of fill line. Freeze according to manufacturer's directions.
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