In the novel, Still Alice, there is a scene near the beginning where Alice cannot remember the White Chocolate Bread Pudding recipe that she makes every year. She creates quite a mess in the kitchen out of frustration. I originally wanted to make a white chocolate bread pudding for the blog, but since I am recovering from knee replacement surgery, I cannot cook or clean the kitchen right now.
Another food that Alice loved was ice cream. In one scene she goes into a Ben and Jerry’s ice cream shop and orders a triple scoop of peanut butter cup ice cream. It is a chocolate ice cream base loaded with peanut butter cups. Later in the novel, her husband has to change her order when she orders vanilla, a flavor he knows she doesn’t like.
I have never made peanut butter cup, but it sounds delicious. Once I finally get my ice cream maker back from Breville, I will put it at the top of my To Make List. So without my ice cream maker or a good knee, I am sharing this Butter Finger Ice Cream that I made last summer. Hopefully, I will be able to make more book specific recipes in the future. My recipe base is Sweet Cream Base #1 from the Ben & Jerry’s Homemade Ice Cream & Dessert Book. This ice cream is so good, you’ll want a triple scoop!
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Quart
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- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy or whipping cream
- 1 cup milk
- 1 cup Butterfingers candy coarsely chopped and divided
Ingredients
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- Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
- Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
- Pour in the cream and milk and whisk to blend.
- Follow the manufacturer’s directions to freeze the ice cream. About 3 minutes before it is stiff, add in ¾ cup of the Butterfingers.
- Once finished, place in a freezer bowl, then top with the remaining ¼ cup Butterfingers candy.