Butterfinger Ice Cream
- Yield: 6 to 8 servings
- 5-- eggs
- 2cups sugar
- 2cans evaporated milk
- 2tablespoons plus 1 teaspoon vanilla extract
- 1/2cup creamy peanut butter
- 6-- crushed Butterfinger candy bars
- -- Milk or half-and-half
- Combine the eggs, sugar, evaporated milk, vanilla and peanut butter in a large mixing bowl and mix well. Pour the mixture into a one-gallon electric ice cream freezer container. Fill to the line with the milk or half-and-half. Freeze according to the freezer directions.
Recipe reprinted with permission from The Telephone Pioneers of America’s Calling All Kids (Telephone Pioneer of America, Alabama Chapter #34, Birmingham, Al., 2002).