Butterfinger Cashew Crunch Ice Cream Recipe

• 2 c. Heavy Whipping Cream
• 2 c. Lowfat milk (I used the 1% stuff which was on sale)
• 2 Tbsp. Cool water
• 3 x Rennet tablets
• 1 c. Sugar
• 4 tsp Vanilla extract
• 1/2 c. Cashew nuts (broken ones are fine)
• 6 x Trick-or possibly-treat size Butterfinger candy bars
• 3/4 c. French Toast Crunch breakfast cereal

1. Dissolve rennet tablets in water (swirl the bowl till dissolved), set aside.
2. Combine cream, lowfat milk, sugar, and vanilla in saucepan and heat stirring constantly to 110 degrees.
3. Pour into the ice cream freezer machine, then add in the rennet tablet solution and operate the churn for five or possibly ten seconds to mix well.
4. Turn off the churn and let which cold for a while.
5. 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.
6. Open the wrappers and dump/scrape the crushed contents into your food processor (with metal blade).
7. Add in the cashews and the breakfast cereal, and pulse the food processor till the dry ingredients are just broken up and well mixed.
8. By now the custard should be set and cooled off somewhat.
9. Turn on the ice cream maker's refrigeration switch and, after a few min, the churn.
10. When the ice cream mix is just starting to freeze, pour in the crushed dry ingredients and continue to freeze to the desired consistency.
11. This will vary depending on your freezer, but for me it takes about 25-35 min.
12. This is a really scrumptious combination, and could be varied by changing the flavoring ingredients with other stuff you have around.

cream, milk, water, sugar, vanilla, nuts, trick, cereal

Taken from cookeatshare.com/recipes/butterfinger-cashew-crunch-ice-cream-95693 (may not work)