Butterfinger Ice Cream

2 C. sweetened condensed milk
3/4 C. smooth peanut butter
6 C. 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.

Makes 6 quarts.