Wednesday, July 04, 2012

July 4, 2012 and Miss Elsie's Butterfinger Ice Cream

Hot, hot, hot was the weather forecast for Independence Day. So this year, we decided to do ice cream and fireworks in the back yard with a few friends.  We had a great time and the ice cream was phenomenal.  Thanks to Mama who is always good for a freezer of peach ice cream.

That just wasn't enough, though.  I have this memory of "Miss" Elsie's Butterfinger ice cream that I enjoyed at her family's pool when I was growing up.  "Miss" Elsie is the quintessential southern belle.  I love to talk to her because she reminds me of everything that was great about growing up in Social Circle, Georgia, not the least of which was her company or her ice cream.

"Miss" Elsie's Butterfinger Ice Cream

1/2 gallon whole milk
6 egg yolks
1&1/2 cups sugar
6 regular sized Butterfinger candy bars, frozen
1/2 pint whipping cream
1 can Eagle Brand milk

In a large saucepan, heat sugar, milk and egg yolks until bubbles
appear around the edges of the pan and steam is visible coming off 
the mixture. During this process, whisk constantly.
Chill mixture in refrigerator for at least 2 to 3 hours.
Finely chop candy bars in food processor.
Add chopped candy bars and remaining ingredients
to chilled mixture. Pour in ice cream freezer.  Add whole
milk (if needed) to the fill line.  Freeze according to
ice cream maker's manufacturer's directions.

We had a great time with fireworks, friends and... ice cream.

... and the pool house construction continues... ugh!

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