Butterfinger Ice Cream Recipe

Whisk together the heavy cream, sugar, and yolks in a saucepan over medium heat until the mixture thickens and will coat the back of a spoon.

Remove from heat, then whisk in the milk, vanilla, and salt until combined.

Refrigerate the mixture for at least 1 hour or until it has chilled.

Process the mixture in an ice cream maker according to the manufacturer’s instructions. Add in the crumbled Butterfingers around 5 minutes before it is ready.

Remove the mixture from the ice cream maker, then freeze until it reaches the desired consistency.

Serve topped with additional crumbled Butterfingers, and enjoy!