Butterfinger Ice Cream - cooking recipe

Ingredients

6 eggs
6 butterfinger candy bars (regular size)
1 (14 ounce) can sweetened condensed milk
3 (12 ounce) cans evaporated milk
1 teaspoon vanilla
milk

Preparation

Cut candy bars in 1/2 inch chunks. Combine all ingredients in blender and blend until smooth. Pour into container of 1 gallon ice cream freezer. Add enough milk to fill to about 3/4 full. Freeze.