Butterfinger Ice Cream

• 8 frozen butterfingers
• 1 1/2 cups sugar
• 2 cups milk
• 2 teaspoons vanilla
• 6 eggs, beaten
• 1 1/2 to 2 larger containers half & half

Instructions:
Mix eggs and sugar. Add the vanilla. Add milk and half & half. Pour into 1 gallon Ice cream freezer and add enough milk to fill. Freeze partially. Break butterfingers into small pieces. Add to partially frozen ice cream then continue freezing.

Judy Foster