Coffee-Butterfinger Crunch Ice Cream
The ingenious part of this easy-to-make ice cream is the texture and flavor added by the candy bars. Any crunchy candy may be used in place of Butterfingers, or you may adapt the concept to your favorite flavor combinations. The ice cream may be made up to 2 days in advance and kept frozen. Let sit at room temperature for 30 minutes before serving.
- Half-and-Half - 2 cups
- Heavy (Whipping) Cream - 2 cups
- Egg Yolks - 8
- Sugar - 1/3 cup
- Instant Coffee Powder - 1 tablespoon, mixed with 2 tablespoons hot water
- Butterfinger Candy Bars - 8 ounces, coarsely chopped
Place the half-and-half and cream in a a heavy, medium saucepan. Bring the mixture to a boil over medium heat, stirring occasionally to make sure it does not boil over.
In a medium bowl, beat the egg yolks and sugar until the mixture is fluffy and pale in color. Add one fourth of the cream mixture to the eggs, then pour the egg mixture back into the saucepan. Whisk the dissolved instant coffee into the mixture in the pan.
Place the pan over low heat and stir constantly with a wooden spoon until the mixture thickens so that a line drawn on the back of the spoon does not fill in. Be careful not to let the custard boil, or the egg yolks will curdle. Strain the mixture through a fine-meshed sieve and cool in a bowl set over ice cubes.
Freeze the mixture in an ice cream machine according to manufacturer’s directions. When the mixture is almost frozen, stir in the chopped candy pieces. Continue to freeze until hard.