Butterfinger Ice Cream

Because I love y'all!!

Ingredients:
2.5 cups Half and Half
8 egg yolks
1 cup Sugar
2.5 cups Whipping Cream
4 tsp Vanilla
1/8 tsp Salt
5-6 Butterfingers

Directions:
-In medium sauce pan (3qt), over medium heat, heat the half and half until it's very hot but not boiling. Stir often! Remove from heat and set aside.

-Whisk on speed 2 yolks and sugar for about 30 seconds. Should be well blended and slightly thickened.
-Gradually add half and half while continuing to whisk until well blended.
-Put this mix back in the saucepan and heat on medium heat, stirring constantly, until it steams and small bubbles form at the edge. Do not let it boil.

-Transfer the mix to a large bowl and add the whipping cream, vanilla, and salt.
-Cover and chill at least 8 hours (Don't have 8 hours? Put this bowl in a larger bowl that is packed with ice water and stir continually for 15 minutes)

-Put the Butterfingers in a ziploc and pound them with a meat tenderizer until they are in pea sized chunks.
-Refrigerate these for a little while just to keep them from melting ice cream when stirred in.

-This is where you put it in your ice cream maker
-I stirred it in my ice cream maker for 20 minutes, adding the butterfingers in the last 2 minutes
-It should be soft serve texture at this point, freeze for 1-3 hours to get that harder ice cream texture