Butterfinger Ice Cream - cooking recipe

Ingredients

3 eggs
1 1/2 c. sugar
6 Butterfingers, crushed
3 (13 oz.) cans evaporated milk
3 c. milk
2 Tbsp. peanut butter

Preparation

Beat eggs at high speed with electric mixer.
Add sugar and peanut butter; beat well.
Stir in candy and evaporated milk; mix well.
Stir in milk.
Pour mixture into can of 5-quart ice cream freezer; freeze.
Let stand 1 hour before serving.