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Peanut Butter Crunch Bar Cashew Crunch Ice Cream

Butterfinger Cashew Crunch Ice Cream comes together with Heavy Whipping Cream, Milk I Used The Stuff That Was Sale, Cold Water, Rennet Tablets, and Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 cup
• 2 cup
• 2 tbsp
• 3
• 1 cup
• 4 tsp
• 1/2 cup
• 6
• 3/4 cup

Method (preview)

1. 1

   Combine cream, milk, sugar and vanilla in saucepan and heat stirring constantly to 110 degrees F. Pour into the ice cream freezer machine, then add the rennet tablet solution and operate the churn for five or ten seconds to mix well.

2. 2

   Turn off the churn and let that cool for a while.

3. 3

   When the ice cream mixture is just starting to freeze, pour in the crushed dry ingredients and continue to freeze to the desired consistency.

4. 4

   Original recipe by: Gordon Peterson.

5. 5

   Contributed to the FareShare Gazette by Jim; 6 August 2007. www.fareshare.net