Happy 4th of July, Everyone! What could be more All American than homemade ice cream? I've had this recipe for years, and used to make it often when my children were little. It made for a very exciting day -- ice cream churning away on the back deck, lots of little hands adding in ice and rock salt. Today, it churned away in a brand, new ice cream churn, right in our kitchen sink.
It turned out just as sweet, however!
This recipe came from a Southern Living Cookbook, circa 1985, the year my first son was born. The cookbook was a gift from my mom and I bet I've cooked more recipes from it than almost any other I own!
If there is a flavor combination better than Chocolate and Peanut butter, I can't immediately think of it. After all, if you are going to take the trouble to make from scratch ice cream and have the patience to wait for it to get ready, go for the really good stuff. And believe me, this recipe is the really good stuff!
Peanut Butter Ice Cream w/Butterfinger Candy Bits
3 eggs
1 1/2 cups sugar
2 T. creamy peanut butter
3 13 oz. can evaporated milk
3 cups whole milk
6 2.1 oz. Butterfinger candy bars, chopped into bite sized pieces
Beat eggs at high speed and add peanut butter and sugar. Continue to beat until well blended. Add in evaporated and whole milk and beat another minute. Stir in chopped candy bars. Chill mixture about 30 minutes. Freeze in an ice cream maker, following the manufacturers directions.
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