I caught a news article the other day that people were up in arms because the new owner of Butterfinger® – Ferrera Candy Company – actually cleaned up the ingredients. They got rid of artificial colors, ingredients and HFCS, and added a thicker chocolate coating. And people complained. Go figure…
Once upon a time, Butterfinger® was pretty much my go-to candy bar along with a Fifth Avenue® bar back when they were topped with almonds. I haven’t had either in years.
I’m actually so old that I remember when candy bars were a nickel – and you could get a “King-Size” bar for a dime. Another fun trivia fact… Once upon a time, Hershey® bars had a silver band at the edges of the wrappers mimicking foil. That was because once upon a time before that, they were wrapped in foil and then slipped into a brown sleeve – it was a 2-part wrapper. Even the miniature bars were wrapped like that! Then, late ’60s or so, it all changed… Another fun fact – don’t you love fun facts?!? – those nickel candy bars were usually 1 ounce. Today, that 1 ounce five-cent bar is 1.9 ounces and costs $1.25 – 66¢ per ounce – almost 14 times more expensive. (Figuring inflation, that nickel in 1965 is 51¢, today.)
Today, I keep away from those things – although my dessert sweet-tooth is still alive and well.
After reading the article, I decided that I should have a Butterfinger® because I had to see first-hand what all the hoopla was about. Yes, I sacrificed myself for research and knowledge. Does waistline count as personal growth?!?
Okay… I hadn’t had one in a long time, but I liked what I was eating! Properly peanuty-crunchy. It tasted fresh. It would be the perfect add-in for a batch of ice cream! I thought for a bit about what flavor ice cream to make… Vanilla would make the candy really stand out, a peanut butter swirl would be fun – but a pain in the ass… Chocolate sounded like the perfect choice.
I’ve been resisting the ice cream maker because I’ve hit a roadblock with the weight loss. However, we’re in the middle of a heatwave and since we now have a freezer in the shed – where the ice cream bowl can live without taking up valuable real estate in the kitchen – Chocolate Butterfinger® Ice Cream was born.
Chocolate Butterfinger® Ice Cream
- 2 cups heavy cream
- 1/3 cup unsweetened cocoa powder
- 7oz 70% chocolate chopped
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1/2 tsp kosher salt
- 3 large egg yolks
- 3 tbsp Jameson® Irish Whiskey
- 1 tsp vanilla
- 4 Butterfinger® Bars, chopped
Mix together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and whisk for about a minute until cocoa is fully incorporated.
Add chopped chocolate to a bowl. Pour in cocoa cream and whisk until smooth. Add remaining 1 cup of cream and whisk to combine.
In another small bowl, whisk together egg yolks.
In a saucepan over medium heat, mix milk, sugar and salt.
Once the milk mixture is warm, add about a half-cup to the egg yolks and whisk to temper the eggs. Add the milk/egg mixture back into the saucepan, whisking during the addition.
Continue to cook the mixture over medium heat stirring constantly as it thickens.
Strain the thickened custard through a metal strainer into the other ingredients in the bowl. Stir until combined. Stir in vanilla and whiskey.
Place some plastic wrap atop ice cream mixture to keep a skin from forming and place in the ‘fridge to chill for at least 6 hours – preferably over night.
Once the ice cream mixture is chilled, churn it in an ice cream maker following manufacturers instructions.
Add the chopped Butterfinger® during the last 5 minutes.
Place in an airtight container and freeze for at least 6 hours.
I have learned that always adding a few tablespoons of alcohol to my ice cream helps prevent ice crystals from forming. Vodka for neutral flavors and whiskey, rum, amaretto, whatever, to add a bit of back flavor. It does work.
Eating this was one of those gastronomic O.M.F.G. moments! In one sense, it was almost – almost – too chocolatey! (I know… as if that could be a thing…)
One other thing is I could have chopped the Butterfinger® bar into a bit smaller pieces. I was expecting them to crumble more in the ice cream maker – but they held their shape well!
It really was super rich, creamy, and really – really – good.
Making this was actually a dangerous thing to do… the mind is now reeling with candy bar ice cream ideas… Snickers®, Almond Joy®, Twix®, Kit Kat®…
I think I’m headed for an intervention before I even get started!