Butterfinger Ice Cream

2/3 cup sugar, divided
1/4 cup butter
1 1/2 cups milk
1 tablespoon flour
1 pinch salt
2 eggs
1 1/2 cups heavy cream
1 teaspoon vanilla
2 butterfingers, cut 1/4" pieces

Melt butter in saucepan. Add 1/3 cup sugar and cook until sugar blends with butter and turns a deep tan. Add milk and cook until sugar is dissolved. Meanwhile blend remaining 1/3 cup sugar with flour. Stir into milk mixture and cook until smooth. Cook 1 minute.

Stir into eggs and return to pan. Cook 1 minute; strain and cool. Stir in cream and vanilla.

Freeze according to directions. When it is almost finished freezing, stir in Butterfingers.