Egg Recipe

This decadent homemade ice cream combines the salty crunch of Butterfinger candies with the smooth sweetness of peaches. The base is enriched with condensed milk, evaporated milk, and fresh eggs, creating a velvety texture that melts in your mouth. It is a luxurious dessert perfect for summer evenings or special celebrations. While it requires an ice cream maker, the result is far superior to store-bought versions. The balance of salty peanut butter candy and sweet fruit makes every scoop exciting. Serve it in waffle cones or topped with fresh berries for a complete treat that will impress guests and satisfy sweet tooth cravings.

Cuisine: Latin American

Courses: Desserts

Difficulty: Intermediate

Servings: 3

Calories: 184

Dietary: Gluten-free

Description

This decadent homemade ice cream combines the salty crunch of Butterfinger candies with the smooth sweetness of peaches. The base is enriched with condensed milk, evaporated milk, and fresh eggs, creating a velvety texture that melts in your mouth. It is a luxurious dessert perfect for summer evenings or special celebrations. While it requires an ice cream maker, the result is far superior to store-bought versions. The balance of salty peanut butter candy and sweet fruit makes every scoop exciting. Serve it in waffle cones or topped with fresh berries for a complete treat that will impress guests and satisfy sweet tooth cravings.

Ingredients

1 Can sweetened condensed milk
8 Eggs
1/2 cups Peanut butter
1 Can evaporated milk
3 Cups granulated sugar
4 Kingsize Butterfingers or
8 (11 ounce) size Butterfingers
1 cups Granulated sugar
1 Envelope unflavored gelatin
2 Cups buttermilk
2 Beaten egg yolks
4 Cups light cream
1 tablespoons Vanilla extract
2 Cups diced fresh peeled peaches or
2 (1pound) cans peaches, drained and diced

Directions

1
For the Butterfinger Ice Cream: Mix the condensed milk, evaporated milk, eggs, peanut butter, and 3 cups of sugar in a large bowl until well combined.
2
Break or chop the Butterfinger candies into small pieces and fold them into the milk mixture.
3
Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
4
Transfer the Butterfinger ice cream to a freezer-safe container and freeze for at least 4 hours to firm up.
5
For the Peach Ice Cream: In a saucepan, combine 1 cup of sugar and the gelatin. Gradually stir in the buttermilk.
6
Cook and stir over low heat until the gelatin is completely dissolved and the mixture is warm, but not boiling.
7
Remove from heat and gradually whisk in the beaten egg yolks to temper them.
8
Stir in the light cream and vanilla extract.
9
Fold in the diced peaches.
10
Churn the peach mixture in an ice cream maker according to manufacturer's instructions.
11
Transfer the Peach Ice Cream to a freezer-safe container and freeze until firm.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 184kcal

% Daily Value *
Total Fat 13.8g22%
Saturated Fat 8.1g41%
Cholesterol 66.9mg23%
Sodium 91.3mg4%
Total Carbohydrate 12.4g5%
Dietary Fiber 0.2g1%
Sugars 12.0g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ice cream, butterfinger, peach, dessert, homemade, creamy, sweet, frozen, milk, eggs, sugar, peanut butter, gelatin, buttermilk, vanilla, summer, treat, snack, party

Read it online: https://www.chefs-mate.com/recipe/egg-recipe-242/