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In a medium-sized bowl combine first 4 ingredients, mix well and refrigerate until mixture is really cold.
Or place in freezer for about 30-40 minutes to speed up the process, just don’t let it freeze.
Place mixture in ice cream maker and follow manufacturers instructions.
During the last 5-10 minutes, add crushed Butterfinger.
Remove freshly churned ice cream from ice cream maker, place in an air-tight covered container and freeze for a 4+ hours, or until firm.
If you do NOT have an ice maker: Mix all ingredients except for the Butterfinger, and place mixture into a metal or glass dish.
Place dish in the freezer for a couple hours, when you see that your ice cream is starting to set up/become firm, add your Butterfinger pieces and gently fold them in.
Freeze for 4-6 hours or overnight for best result.