Butterfinger Ice Cream

In a medium saucepan over medium heat, whisk together the half-and-half and sugar, and warm until hot (but not boiling).

Once hot, remove from the heat and whisk in the peanut butter until it is completely dissolved.

Pour the mixture into a large bowl, cover the surface of the ice cream base with plastic wrap, and freeze for 1-2 hours (or refrigerate overnight) until very cold.

Once cold, pour into your ice cream maker and freeze.

In the last few minutes of freezing, pour in the chopped Butterfinger bars and allow to mix into the ice cream for a minute or two.

Pour the ice cream into a container and freeze for at least 3 hours before enjoying!

Makes about 1 1/2 quarts.