Everybody loves ice cream and candy! Marry them together, and you get this delicious ice cream to enjoy on the porch!
Candy Bar Ice Cream
Makes about 10 Servings
Courtesy of: Brenda Gantt
Ingredients
- 6 large eggs*
- 2 cups sugar
- 1 (14-ounce) can sweetened condensed milk
- ½ pint heavy whipping cream
- ½ cup creamy peanut butter
- 6 (1.9-ounce) chocolate-covered peanut butter wafer candy bars (crushed)
- 6 cups whole milk
- Ice
- Rock salt
- Garnish: crushed candy bars
Instructions
- Beat eggs with a mixer at medium speed. Add sugar and beat until smooth. Pour in sweetened condensed milk and stir until smooth. Add peanut butter and cream, stirring to combine.
- Pour mixture into the container of a 4-quart ice cream maker; add crushed candy bars, and add milk to fill line. Freeze mixture according to ice cream machine’s instructions, using ice and rock salt, if necessary (see Note). Garnish with crushed candy bars, if desired.
Notes
*Consuming raw or undercooked eggs may increase your risk of foodborne illness. Pasteurized eggs are a good substitute in this ice cream.
Brenda uses a 4-quart ice cream machine. Depending on the size of your ice cream machine, you may need to freeze these ice cream recipes in separate batches, using the ice and rock salt only if directed.
Brenda uses a 4-quart ice cream machine. Depending on the size of your ice cream machine, you may need to freeze these ice cream recipes in separate batches, using the ice and rock salt only if directed.
