3 eggs
1 1/2 c. sugar
2 tbsp. peanut butter
6 Butterfinger candy bars, crushed
3 cans evaporated milk
3 c. milk

Beat eggs with an electric mixer on high, add sugar and peanut butter; mix well. Stir in candy and evaporated milk, mixing until combined. Stir in milk.

Pour mixture into a 5 quart ice cream freezer. Freeze according to manufacturer's instructions. Allow ice cream to ripen at least 1 hour. Yield: about 1 gallon.