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.