Ice Cream Recipes

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Butterfinger Ice Cream

6 eggs
2 cups sugar
2 Tablespoons vanilla extract
1/4 teaspoon salt
1 quart half-and-half
4 large (or 6 regular) Butterfinger candy bars, grated to small, coarse pieces

Combine eggs and sugar; beat well. Add vanilla, salt and half-and-half; mix. Add grated candy and enough milt to fill the freezer can to the manufacturer’s mark. Makes 4 quarts.
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Summertime Peach Ice Cream

4 cups peeled, diced fresh peaches (about 8 small ripe peaches)
1 cup sugar
1 12-oz. can evaporated milk
1 3.75-oz. package vanilla instant pudding mix
1 14-oz. can sweetened condensed milk
4 cups half-and-half

Combine peaches and sugar, and let stand 1 hour. Process peach mixture in a food processor until smooth, stopping to scrape down sides.

Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk and half-and-half. Pour mixture into freezer container of a 4-quart hand-turned or electric freezer; freeze according to manufacturer’s instructions. Makes 2 quarts.
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