The inspiration for this ice cream came from a half-gallon of Blue Bell Ice Cream that we ate earlier this year. It was SO good! I could not control myself with it in the freezer. I vowed to never buy it again! :)
I like to think that this homemade version is healthy since it is made with Greek yogurt. Greek yogurt is fat-free and full of protien. See? Yeah, I'm not buying it either, but I am really enjoying this ice cream. It goes perfectly with the Butterfinger Cookies from yesterday.
Butter Crunch Greek Yogurt Ice Cream
adapted from bonappetit.com
- 1 cup heavy whipping cream
- 1 cup whole milk
- 3/4 cup sugar, divided
- 3 large egg yolks
- 1 cup whole-milk Greek-style yogurt
- Pinch of salt
- 2 (3.7oz) King Size Butterfingers, crushed
- Ice cream maker
Combine 1 cup heavy whipping cream, 1 cup whole milk, and 1/2 cup sugar in heavy medium saucepan. Bring mixture to simmer, stirring until sugar dissolves. Whisk 3 large egg yolks and remaining 1/4 cup sugar in large heatproof bowl until blended. Gradually add hot cream mixture to yolk mixture and whisk until blended. Return mixture to saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Pour custard into medium bowl. Place bowl with custard in larger bowl filled halfway with ice and water. Whisk occasionally until custard is almost cool to touch, about 5 minutes. Remove bowl with custard from ice water. Whisk yogurt and pinch of salt into custard. Refrigerate custard until well chilled.
Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer yogurt ice cream to freezer container. Cover and freeze until ice cream is firm. Once firm, stir in crushed Butterfingers. (I find it is easier to cruch Butterfingers when they are frozen)
CONNECT WITH PLAIN CHICKEN