Homemade Butterfinger Ice Cream

1 Pint Heavy Cream

1 12 Ounce Can Evaporated Milk

1 14 Ounce Can Sweetened Condensed Milk

4 Cups Whole Milk

1 3.4 oz box Vanilla Instant Pudding

3/4 Cup sugar

4 Tablespoons Vanilla Extract

5 Butterfinger Bars crushed

In a large bowl, whisk together Heavy Cream, Evaporated Milk, Sweetened Condensed Milk, Whole Milk, Pudding Mix, Sugar, and Vanilla.

Cover and chill for 2-3 hours.

Pour mixture into an ice cream maker, and churn.

During the last 5 minutes of churning, add the crushed Butterfinger.

Serve immediately, or pour into an airtight container and freeze for two hours or more.

Original recipe came from here - https://www.creationsbykara.com/