4 (1.8 oz.) Butterfinger candy bars
6 eggs
2 c. sugar
2 cans Milnot
2 heaping tbsp. crunchy peanut butter
1 1/2 tsp. vanilla

Place candy bars in refrigerator until cold. Leave in wrapper and crush with an ice pick handle or something firm. Beat eggs; add sugar, peanut butter, crushed candy, vanilla, and milk. Pour into gallon ice cream freezer. Finish filling with whole milk. Freeze according to freezer directions.