Heath Bar Crunch Ice Cream Recipe

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Heath Bar Crunch Ice Cream Recipe

 



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Heath Bar Crunch Ice Cream

 

Ingredients

4 heath bars, 1 1/8 oz ea
2 eggs, large
3/4 cup sugar
2 cup cream, heavy or whipping
1 cup milk, whole
2 tsp vanilla



 

Preparation

Using sharp knife, cut the candy bars into 1/2 inch chunks. You
should have about 1 cup. Place the chunks in a bowl, cover, and
freeze. Whisk the eggs in a mixing bowl until light and fluffy, 1 to
2 minutes. Whisk in the sugar, a little at a time, then continue
whisking until completely blended, about 1 minute more. Pour in the
cream, milk, vanilla, and whisk to blend. Transfer the mixture to an
ice cream maker and freeze following the manufactor's instructions.
After the ice cream stiffens (about 2 minutes before it is done), add
the candy, then continue freezing until the ice cream is ready. Makes
generous 1 quart. Variations: Coffee Heath Bar Crunch; Omit vanilla
and substitute 3 T good-guality freeze-dried coffee. Add 2 T coffee
with the cream amd milk and add the remaining 1 T coffee with the
candy (after the ice cream stiffens).

 

 

Servings: 10

 

 

 

 


 

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