Candy Bar Ice Cream

Ingredients

• 2 quarts half-and-half cream
• 1 cup milk
• 2 1/4 cups sugar
• 1/4 teaspoon salt
• 4 eggs, beaten
• 4 1/2 teaspoons vanilla extract
• 5 Butterfinger candy bars (2.1 ounces each), chopped

Directions

1. In a large heavy saucepan, heat the cream and milk to 175 degrees F; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs.
2. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees F and coats the back of a metal spoon.
3. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
4. Stir in candy bars. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.