Grandpa Smith’s Homemade Butterfinger Ice Cream

My Grandpa, Ira C. Smith, was an amazing man.

His life was spent serving our country, his beautiful wife and family, his grandchildren and also his church. He loved us, and his servant’s heart was always apparent. There isn’t a memory I have where he wasn’t serving someone.

I remember going with him to their church on multiple occasions during the week while he cleaned and set up for events. I remember him driving the elderly widows to hair appointments, Dr.’s visits, or bringing them groceries. The phone was always ringing, it was always for my grandpa and he would always get up and go.

He often said,

“This life is hay, wood and stubble. You can’t take anything with you when you go.”

In light of that, he purposed to live his life to share the love of Jesus, and be the hands and feet of God. Instead of collecting “things” that would burn up or become dust, he met the needs of those around him – knowing that those acts of kindness would count eternally.

He is loved, missed and always remembered so very fondly.

I wanted to honor him today, on his birthday, by dedicating my very first blog entry to him.

I love you, Grandpa! I think you are “superordabumfistical” (his made up term for something really great)!

This recipe is for my Grandpa Smith’s famous homemade Butterfinger Ice Cream. It is a delicious dessert that he would make for every one of our family birthday get-togethers when I was growing up. Once you try it, I know you will love it, too!

Grandpa Smith’s Homemade Butterfinger Ice Cream

Ingredients:

6 Eggs

3 cups sugar

9 cups whole milk

4 1/2 cups heavy whipping cream

7 tsp. vanilla

3/4 tsp. salt

8 Butterfinger candy bars – chopped (I use about 10 regular sized candy bars and reserve some to sprinkle on the top of the finished ice cream before serving – you can never go wrong with more Butterfinger candy bars!)

Instructions:

• Beat eggs, adding sugar gradually (beat until thick, about 4 to 5 minutes).
• Pour egg and sugar into the aluminum canister of your ice cream maker.
• Add milk, heavy whipping cream, vanilla and salt.
• Attach the lid to the top of the canister and set the canister in the ice cream maker. Layer (around the outside of the canister) with ice and rock salt.
• Start the ice cream maker and allow it to churn for 35 to 45 minutes, checking about every 20 minutes to add more rock salt and ice, as needed.
• Once the ice cream is thick and starts to rise to the top, turn off the ice cream maker, remove the canister, scoop ice cream into a bowl and add the chopped Butterfinger. Mix thoroughly.
• Serve and enjoy!
• I typically put my ice cream in the freezer for at least three hours before serving. It can be soft-set if you serve it right away and I prefer it to be more firm.

I hope you enjoy this recipe as much as our family does!