Butterfinger Cashew Crunch Ice Cream

1 -1/2 quart

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Butterfinger Cashew Crunch Ice Cream Ingredients

2 c Heavy Whipping Cream	4 ts Vanilla extract
2 c Milk (I used the 1% stuff	1/2 c Cashew nuts (broken ones
2 tb Cold water	6 Trick-or-treat size
3 Rennet tablets	3/4 c French Toast Crunch
1 c Sugar

Instructions for Butterfinger Cashew Crunch Ice Cream

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 makers 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 by: Gordon Peterson, gep2@computek.net Posted to MM-Recipes Digest V4 #315 by gep2@computek.net[SMTP:gep2@computek.net] on Dec 5, 1997

Main Ingredient: Ice CreamCuisine: Uncategorized