Butterfinger Ice Cream 

2 cups sweetened condensed milk
3/4 cup smooth peanut butter
6 cups whole milk
1 pint heavy whipping cream
6 (2.1 oz.) large Butterfinger candy bars 

Stir condensed milk and peanut butter together until smooth. Mash Butterfinger bars until mixture is crumb consistency. Add milk and whipping cream, and pour into ice cream freezer. If not to fill-line, add more milk. Freeze according to manufacturer's directions. 

YIELD: 6 Quarts