Butterfinger cashew crunch ice cream
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Butterfinger cashew crunch ice cream
Last updated 6/12/2012 1:11:34 AM. Recipe ID 39107. Report a problem with this recipe.
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      Title: Butterfinger cashew crunch ice cream
 Categories: Desserts
      Yield: 1 -1/2 quart
      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
  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.
  Original recipe 

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Recipe ID 39107 (Apr 03, 2005)

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