Homemade Butterfinger Brickle Ice Cream - cooking recipe

Ingredients

4 eggs
2 1/2 c. sugar
2 large cans evaporated milk
4 1/2 tsp. vanilla
1/2 tsp. salt
enough milk to fill (about 1 qt.)
1/2 lb. crushed Butterfinger bars
1 egg per qt. (4 eggs per gal.)
2 Tbsp. flavoring (we mostly use lemon for special taste)
1/2 tsp. salt
milk *
sugar **

Preparation

The following ingredients are based on a one-gallon freezer: