July 19, 2009

Chocolate Butterfinger Ice cream pie

Chocolate Butterfinger Ice Cream Pie

6 cups very chocolate ice cream (see other recipe)
1 cup chopped butterfinger candy bars
1 graham cracker pie crust
Whipped cream
Chocolate syrup
Toasted peanuts

Mix candy bars into softened ice cream. Spread into pie shell and freeze. To serve, slice pie, top with whipped cream, chocolate sauce, peanuts and more candy bars for garnish
1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.

2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.
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