Aunt Peggy’S Butterfinger Ice Cream

• 4 cups Sugar
• 2 cups Water
• 4 whole Butterfinger Candy Bars, 1 Ounce Bars
• 3 quarts Fat-free Half-and-half

1. Note: you'll need a 4 quart (or bigger) ice cream maker for this recipe.
2. In a saucepan, bring sugar and water to a rolling boil; continue cooking for about 1 minute. Then remove the pan from the heat and let mixture cool.
3. Chop the candy bars in a food processor or blender to your desired texture. Pour Butterfingers into the sugar mixture and let them soak until you are ready to make ice cream.
4. When you are ready... Mix the Butterfinger mixture with 2 quarts of half and half and pour into a 4 quart ice cream maker. Lastly, add the additional half and half or 2% milk as needed to reach the "fill" line on your ice cream maker.
5. Continue making ice cream as instructed on the ice cream maker instructions.
6. This recipe can be tweaked to add any type of candy bar that you would like to use.

sugar, water, butterfinger

Taken from tastykitchen.com/recipes/desserts/aunt-peggye28099s-butterfinger-ice-cream/ (may not work)