Yield: 4 Servings
Chocolate Chunk Peanut Butter Ice Cream
1 1/2 Cups sugar
2 Tablespoons peanut butter
6 Butterfinger candy bars — crushed
3 Cans evaporated milk
3 Cups milk
Beat eggs with an electric mixer on high, add sugar and peanut butter; mix we ll. 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.