Butterfinger Dessert
INGREDIENTS:
2 c Heavy Whipping Cream
2 c Milk (I used the 1% stuff
-that was on sale)
2 tb Cold water
3 Rennet tablets
1 c Sugar
4 ts Vanilla extract
1/2 c Cashew nuts (broken ones
-are fine)
6 Trick-or-treat size
-Butterfinger candy bars
3/4 c French Toast Crunch
-breakfast cereal
2 c Heavy Whipping Cream
2 c Milk (I used the 1% stuff
-that was on sale)
2 tb Cold water
3 Rennet tablets
1 c Sugar
4 ts Vanilla extract
1/2 c Cashew nuts (broken ones
-are fine)
6 Trick-or-treat size
-Butterfinger candy bars
3/4 c French Toast Crunch
-breakfast cereal
Dissolve rennet tablets in water (swirl the bowl until dissolved), set aside. Combine cream, milk, sugar, and vanilla in saucepan and heat stirring constantly to 110 degrees. 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. Turn off the churn and let that cool for a while.
Take the butterfinger bars (still in their wrappers) and bludgeon them with the flat handle of a knife (I used a heavy-handled bread knife) to crush the contents well. Open the wrappers and dump/scrape the crushed contents into your food processor (with metal blade). Add the cashews and the breakfast cereal, and pulse the food processor until the dry ingredients are just broken up and well mixed.
Take the butterfinger bars (still in their wrappers) and bludgeon them with the flat handle of a knife (I used a heavy-handled bread knife) to crush the contents well. Open the wrappers and dump/scrape the crushed contents into your food processor (with metal blade). Add the cashews and the breakfast cereal, and pulse the food processor until the dry ingredients are just broken up and well mixed.