No-Cook Butterfinger Ice Cream
Makes 1½ quarts. Recipe is by Cynthia Nobles.
The Butterfinger candy bar was created in 1923 by Otto Schnering, owner of Curtiss Candy Co. of Chicago, and was named in a public contest. Schnering also invented the Baby Ruth. As an early publicity stunt, the Curtiss Company flew an airplane across the U.S. and showered cities with Butterfingers and Baby Ruths attached to tiny parachutes.
4 Butterfinger candy bars (2.1 ounces each)
1 14-ounce can sweetened condensed milk
1½ cups whole milk
1 cup chilled whipping cream
¾ cup smooth peanut butter, at room temperature
2 teaspoons vanilla extract
1. Freeze Butterfinger bars at least 1 hour. In a large bowl, whisk together condensed milk, whole milk, whipping cream, salt, peanut butter and vanilla until well combined and smooth. Chill 1 hour.
2. Whisk again to combine, then pour into ice cream maker and freeze according to manufacturer’s directions.
3. While ice cream is churning, unwrap frozen Butterfinger bars and place in a gallon-sized resealable plastic food storage bag. Crush candy into small pieces with a meat pounder or rolling pin and return in the bag to the freezer. Five minutes before ice cream is ready, add broken Butterfingers to ice cream. Finish churning for the last 5 minutes.
4. Spoon ice cream into a storage container, cover and freeze completely. Remove from freezer 15 minutes before serving.