Cryomancer’s Recipe: Chocolate Butterfinger Ice Cream

Hundrog’s nostrils flared as his cold eyes scoured the desolate landscape for anything he could scavenge. The fragmented campsite had been picked over by the Nolorth clan, but under a snowdrift an untouched box remained. Hunching over the frozen vessel, the Cryomancer pried it from the permafrost and the golden treasure was reveal: frozen peanut brittle. Sheathing his scoop, Hundrog smiled.

Last week, I was doing my regular shopping and discovered a large box of candy bars at Target that had been discounted for no apparent reason. But when full size candy bars are only a quarter a piece, I knew they were worth grabbing. But I had no use for the candy.

Then it got hot. Living in New England means we only have two seasons: winter and summer. Last week marked the end of 40 degree nights and now it’s in the 80s, toss in the fact that I ran out of Ben & Jerry’s pints weeks ago, I knew it was time to bust out my ice cream maker.

Chocolate Butterfinger Ice Cream
Makes around a pint and a half

Ingredients
1 cup heavy cream
1 cup milk
3 large eggs
3/4 cup of sugar
1/3 cup of baking cocoa
1/4 cup of semi-sweet chocolate chips
1 tablespoon of vanilla extract
2 Butterfinger bars, frozen and crushed

Equipment
Measuring tools
Double boiler
Ice cream maker
Candy thermometer

Confused about the colors? Read about the system here.

Directions
In a double boiler, melt together the chocolate chips, eggs, cocoa vanilla extract and milk until it is fully incorporated. You will be whisking constantly during this time. Once the mixture is evenly mixed and has reached 160 degrees F, remove from heat and allow to cool to room temperature. While cooling, mix in the sugar until it dissolves.

Once the mixture is near room temperature, whisk in the heavy cream and put the mixture in your refrigerator to cool. Over night is best for this.

Place the frozen Butterfinger candy bars in a large plastic bag before smashing them into bits. The easiest way to crush them is either whacking them with a meat tenderizer (or a pan), or dropping them from a high height onto a tile or cement floor while frozen. Once shattered, return them to the freezer.

Once the mixture has cooled completely, follow the instructions provided with your ice cream maker. Once the ice cream has solidified, add in the crushed Butterfingers at the last possible moment before serving.