Butterfinger Ice Cream - cooking recipe

Ingredients

4 Butterfinger candy bars
6 eggs
2 cans Milnot
2 c. sugar
1 1/2 tsp. vanilla
3 heaping Tbsp. crunchy peanut butter

Preparation

Place candy in refrigerator until cold, leave in the wrapper to crush bars.
Beat eggs, add sugar, peanut butter, crushed candy bars, vanilla and milk.
Pour in gallon ice cream freezer and finish filling with whole milk (approximately 2 quarts and 1 cup of milk).