Butterfinger Ice Cream
Ready In: 40 mins
Serves: 12
Ingredients
- 6 eggs
- 2 1⁄2 cups sugar
- 2 tablespoons flour, sifted
- 3 (12 ounce) cans evaporated milk
- 8 (2 1/4ounce) butterfinger candy bars, frozen, crushed
- 2 teaspoons vanilla extract
Directions
- Combine all ingredients with 3 milk cans of water in large bowl, mixing well.
- Pour into ice cream freezer container, adding water to fill line.
- Freeze using manufacturer's instructions.
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