Butterfinger Ice Cream

• 6 whole Eggs
• 2 cups Sugar
• 1/2 teaspoons Salt
• 16 ounces, weight Whipping Cream
• 2 cans Evaporated Milk
• 2 Tablespoons Vanilla

1. In addition to the ingredients above, you need:
2. Whole milk enough to fill freezer to the fill line.
3. 7 regular-sized Butterfingers candy bars-crushed
4. Beat eggs until thick. Add sugar and salt and mix until fluffy.
5. Stir in cream, evaporated milk and vanilla. Mix well.
6. ***(if adding Butterfingers or other additions, add them in now-if you want the best vanilla ice cream you've ever put in your mouth, move along!).
7. Pour into freezer and fill to the fill line with whole milk. Follow Ice Cream maker's instructions to finish the ice cream.
8. A few variations on vanilla:
9. Butterfingers: 7 regular sized bars, crushed
10. Chocolate: 1 & 1/2 c. Nesquik
11. Strawberry or other fresh fruit: 1 qt. mashed with a touch of sugar added

eggs, sugar, salt, cream, milk, vanilla

Taken from tastykitchen.com/recipes/desserts/butterfinger-ice-cream/ (may not work)