Butterfinger Ice Cream

This is over the top good.   I love the hint of peanut butter in it, and of course with the butterfingers in it how could it not taste great?

BUTTERFINGER ICE CREAM

(1 quart)

Ingredients:

*1 cup whole milk

*1 1/2 cups heavy cream

*1/2 cup creamy peanut butter (optional)

*1 teaspoon vanilla extract

*4 egg yolks

*2/3 cup granulated sugar

*1 tablespoon corn starch

*1 cup crushed Butterfinger candy bars 

Directions:

~Crush butterfingers and place in freezer.

~In a large metal bowl (or glass), whisk egg yolks, corn starch, and sugar until smooth. 

~Combine milk, heavy cream, vanilla, and peanut butter, mix with an electric mixer until smooth.

~Heat up until hot, but not boiling.

~Slowly drizzle a small amount of milk mixture into egg mixture, whisking vigorously as you drizzle the hot milk in.

~Drizzle a little more hot milk, whisking vigorously.

~Slow drizzle the rest of the hot milk, whisking vigorously as you add the remaining hot milk.

~Pour mixture back into saucepan.

~Cook over medium-low heat, stirring with a wooden spoon.

~Cook until mixture thickens(some will coat the back of the wooden spoon), do not boil.

~Pour into metal or glass bowl.

~Cover with plastic wrap, and refrigerate for 3-4 hours.

~Put into your ice cream maker and mix according to instructions.

~Once mixture is thick, slowly add crushed butterfingers.

~Put into a freezer safe container and freeze for 4-6 hours.