6 1/4 oz. butterfingers
6 eggs
2 2/3 c. sugar
2 cans Milnot
3 tbsp. crunch peanut butter
1 1/2 tsp. vanilla
Whole milk

Freeze candy bars. Leave in wrapper and crush with ice pick handle. In a bowl beat the eggs; add sugar, Milnot, candy bars, peanut butter, and vanilla. Pour into ice cream freezer. Fill with whole milk to top of paddle.