Homemade Butterfinger Ice Cream

I was on the look-out for a new ice cream recipe to try for my oldest daughter’s birthday.  On each birthday, each one of my children decides what dessert they want for their birthday meal.  It’s not always cake.  They like a wide variety of desserts (like their momma) and this particular daughter chose Orange Juice Cake and homemade ice cream.  So in looking through all my cookbooks and recipes I’ve clipped out through the years  for an ice cream recipe, I found this one.  It’s one I’d marked and been wanting to try for a long time.  We laughingly refer to this recipe as a light ice cream recipe because the whole recipe only contains 1/2 cup of sugar.  So it’s got to be healthier, right?  Oh, did I mention it also contains 15 full-size Butterfinger candy bars?  But oh my goodness it’s good!! Ingredients: 15 regular size Butterfinger candy bars (or you can use the equivalent in the mini bars) 6 oz. pkg. instant vanilla pudding 4 cups whole milk 2 cups half and half (1 pint) 1 cup heavy cream 1/2 cup granulated sugar 1 1/2 teaspoons vanilla Directions: Chop up the Butterfinger candy bars (I broke them up into 3 or 4 chunks).  No need to chop them real small. Place the milk into a blender container and add candy bar pieces.  If you want to have a few chunks to sprinkle on the top of each bowl to serve, then reserve a few of the candy bar chunks.  You may have to process the milk and candy in two batches depending on the size of your blender. Pulse for just a second or two to break the candy into smaller pieces.  We like candy chunks in the ice cream so we didn’t pulse it too long.  Pour the milk/candy mixture into the canister of the ice cream maker. Add the instant pudding, half and half, cream, sugar, and vanilla right into the ice cream canister.  No need to mix, the paddle inside the canister will mix it for you as it freezes. Once all the ingredients are in the freezer canister, add additional whole milk to the fill line.  For my freezer, it was approximately an additional cup or so of milk.  It will vary somewhat with different ice cream freezer models.  Just be sure not to overfill beyond the fill line.  The freezer container won’t hold it all once it freezes. Place the canister into the ice cream maker, layer with ice and rock salt per manufacturer’s directions and freeze. This ice cream freezes to a nice firm consistency, unlike many homemade ice creams. Remove the paddle and replace the lid and pack a bag of ice over the top if you want to wait a bit and let it “ripen” as the old-timers say. We don’t ever actually do that here at our house,  we are too anxious to dig in as soon as it’s done.  Why delay the gratification?  Last night was no different.  We had a houseful of teens here for a game night, and there was enough ice cream for everyone to get a scoop.  This recipe makes one gallon if ice cream, and I fed 20 kids (plus me) and there was not a drop left.   Hmmm, better make another batch…