4 eggs
2 ¼ cups sugar
5 cups milk
4 cups heavy cream
4 ½ teaspoon vanilla
½ teaspoon salt
4 large Butterfinger candy bars, crushed
Add sugar gradually to beaten eggs, continue to beat until mixture is very stiff. Add remaining ingredients, except candy bars, and mix thoroughly. Pour into gallon freezer and freeze according to ice cream freezer directions. When half frozen, approximately 10-15 minutes, open freezer and stir in crushed Butterfinger candy bars. Continue freezing until motor drags and ice cream is frozen. Serve with lots of sun and fun.