Side Pannel
Butterfinger Cashew Crunch Ice Cream
Butterfinger Cashew Crunch Ice Cream
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 2 c Heavy Whipping Cream
- 2 c Milk (I used the 1% stuff
- -that was on sale)
- 2 tb Cold water
- 3 Rennet tablets
- 1 c Sugar
- 4 ts Vanilla extract
- 1/2 c Cashew nuts (broken ones
- -are fine)
- 6 Trick-or-treat size
- -Butterfinger candy bars
- 3/4 c French Toast Crunch
- -breakfast cereal
Directions
Dissolve rennet tablets in water (swirl the bowl until dissolved), set
aside. Combine cream, milk, sugar, and vanilla in saucepan and heat
stirring constantly to 110 degrees. Pour into the ice cream freezer
machine, then add the rennet tablet solution and operate the churn for five
or ten seconds to mix well. Turn off the churn and let that cool for a
while.
Take the butterfinger bars (still in their wrappers) and bludgeon them with
the flat handle of a knife (I used a heavy-handled bread knife) to crush
the contents well. Open the wrappers and dump/scrape the crushed contents
into your food processor (with metal blade). Add the cashews and the
breakfast cereal, and pulse the food processor until the dry ingredients
are just broken up and well mixed.
By now the custard should be set and cooled off somewhat. Turn on the ice
cream maker's refrigeration switch and, after a few minutes, the churn.
When the ice cream mixture is just starting to freeze, pour in the crushed
dry ingredients and continue to freeze to the desired consistency. This
will vary depending on your freezer, but for me it takes about 25-35
minutes.
This is a really scrumptious combination, and could be varied by changing
the flavoring ingredients with other stuff you have around.
aside. Combine cream, milk, sugar, and vanilla in saucepan and heat
stirring constantly to 110 degrees. Pour into the ice cream freezer
machine, then add the rennet tablet solution and operate the churn for five
or ten seconds to mix well. Turn off the churn and let that cool for a
while.
Take the butterfinger bars (still in their wrappers) and bludgeon them with
the flat handle of a knife (I used a heavy-handled bread knife) to crush
the contents well. Open the wrappers and dump/scrape the crushed contents
into your food processor (with metal blade). Add the cashews and the
breakfast cereal, and pulse the food processor until the dry ingredients
are just broken up and well mixed.
By now the custard should be set and cooled off somewhat. Turn on the ice
cream maker's refrigeration switch and, after a few minutes, the churn.
When the ice cream mixture is just starting to freeze, pour in the crushed
dry ingredients and continue to freeze to the desired consistency. This
will vary depending on your freezer, but for me it takes about 25-35
minutes.
This is a really scrumptious combination, and could be varied by changing
the flavoring ingredients with other stuff you have around.
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