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1
Dissolve rennet tablets in water (swirl the bowl till dissolved), set aside.
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2
Combine cream, lowfat milk, sugar, and vanilla in saucepan and heat stirring constantly to 110 degrees.
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3
Pour into the ice cream freezer machine, then add in the rennet tablet solution and operate the churn for five or possibly ten seconds to mix well.
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4
Turn off the churn and let which cold for a while.
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5
Take the butterfinger bars (still in their wrappers) and bludgeon them with the flat handle of a knife (I used a heavy-handled bread knife) to crush the contents well.
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6
Open the wrappers and dump/scrape the crushed contents into your food processor (with metal blade).
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7
Add in the cashews and the breakfast cereal, and pulse the food processor till the dry ingredients are just broken up and well mixed.
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8
By now the custard should be set and cooled off somewhat.
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9
Turn on the ice cream maker's refrigeration switch and, after a few min, the churn.
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10
When the ice cream mix is just starting to freeze, pour in the crushed dry ingredients and continue to freeze to the desired consistency.
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11
This will vary depending on your freezer, but for me it takes about 25-35 min.
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12
This is a really scrumptious combination, and could be varied by changing the flavoring ingredients with other stuff you have around.
