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Butterfinger Ice Cream:
1 can Eagle Brand milk 8 eggs (or Egg Beaters) 1/2 c. peanut butter 1 can evaporated milk 3 c. sugar milk to fill freezer 4 king-size Butterfinger candy bars or 8 (11 oz.) size
Mix first 6 ingredients, add chopped or broken Butterfingers. Freeze in 1 1/2 gallon ice cream freezer as per manufacturers directions.
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