Double Butterfinger Ice Cream

I've been on an ice cream kick recently. I like to make at least one container of homemade ice cream every week. It's cheap to make. It can be made ahead. Varieties are endless... What's not to love? Well, the answer is that I make a container of homemade ice cream every week, and I eat a container of homemade ice cream every week (with a little help from my friends). I've determined that I'm a diet-killer for anyone around me. 

A few weeks ago I shared the amazing Double Oreo Ice Cream that I've declared my all-time favorite ice cream. I love the Jeni's bases, so the Oreo layers just really took it over the edge. Since I make that ice cream all the time, I began wondering how I could mix it up in other incredible ways. Then it hit me: Butterfinger Ice Cream. Let me tell you, the Oreo has some stiff competition with this recipe.

The key is to have a candy that can crush up easily and is still very flavorful. Butterfingers are my all time favorite candy. I don't even really know what they are. What is the flavor of a Butterfinger? "Crispety, Crunchety, Peanut Buttery!" ...their tagline is obviously no help. Anyways, I started with the Jeni's ice cream base, infused it with crushed Butterfingers, put the base in the ice cream maker, and then when it came out, layered the Butterfinger base with more crushed Butterfingers. It was crushed Butterfingers, Butterfinger ice cream, crushed Butterfingers, Butterfinger ice cream, etc. 

I'm not sure it's even necessary for me to tell you this was heaven in ice cream form. Every scoop has swirls of Butterfinger combined with the already flavorful, smooth, creamy Butterfinger base. Sorry for being a diet-killer, but you need to make this as soon as possible. And once again, if you don't have an ice cream maker, it's a fantastic investment!

Double Butterfinger Ice Cream

Recipe made using ice cream base technique from Jeni's Splendid Ice Creams at Home

2 cups whole milk

1 Tablespoon plus 1 teaspoon cornstarch

1 ½ oz. cream cheese softened

1/8 teaspoon kosher salt

1 ¼ cups heavy cream

2/3 cup cane sugar

1/8 cup light corn syrup

3-4 king size Butterfingers (3.7-ounce each) bars or 5-7 regular sized Butterfingers (2.1 ounce)

Crush up all Butterfingers and place in bowl. Butterfingers should crush easily, so you can do this by breaking them up while in the wrappers, or placing in a plastic bag and crushing them in there.

Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk together cream cheese and salt.  Set a fine mesh sieve over the bowl and set aside.

Combine the remaining milk with heavy cream, sugar, and corn syrup in a large saucepan.  Bring milk mixture to a boil.  Cook over moderate heat until the sugar dissolves, 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.

Gradually pour the hot milk mixture through the sieve into the cream cheese. Whisk until smooth.  Place 1/4 cup crushed Butterfinger in the bowl with the hot milk mixture.  Steep for 30 minutes to dissolve candy and impart flavor.  Whisk to incorporate.  Set the bowl in the ice water bath and let stand, stirring occasionally, until cool.

Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, whisk ice cream base to break up any remaining candy pieces.  Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Sprinkle a layer of crushed Butterfinger into a plastic container (or other container for ice cream) and lightly spoon a layer of ice cream on top.  Continue to alternate layers of candy and ice cream until the container is full, topping with a sprinkle of candy pieces.

Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.