4 Heath Bars
2 Cup Heavy or whipping cream
2 Large Eggs
1 Cup Whole milk
3/4 Cup Sugar
2 Teaspoon Vanilla
Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You
should have about 1 cup. Place the chucks in a bowl, cover and freeze.
Whisk the egg in a mixing bowl until light and fluffy, 1−2 minutes. Whisk in
the sugar, a little at a time, then continue to whisk until completely
blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to
blend. Transfer the mixture to ice cream maker and freeze following
manufacturer'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.
Variation: COFFEE HEATH BAR CRUNCH:
Omit vanilla and substitute 3T good quality freeze−dried coffee. Add 2 T
coffee with the cream and milk, and add the remaining 1 T coffee with the
candy. (after the ice cream stiffens).
2 Cup Heavy or whipping cream
2 Large Eggs
1 Cup Whole milk
3/4 Cup Sugar
2 Teaspoon Vanilla
Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You
should have about 1 cup. Place the chucks in a bowl, cover and freeze.
Whisk the egg in a mixing bowl until light and fluffy, 1−2 minutes. Whisk in
the sugar, a little at a time, then continue to whisk until completely
blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to
blend. Transfer the mixture to ice cream maker and freeze following
manufacturer'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.
Variation: COFFEE HEATH BAR CRUNCH:
Omit vanilla and substitute 3T good quality freeze−dried coffee. Add 2 T
coffee with the cream and milk, and add the remaining 1 T coffee with the
candy. (after the ice cream stiffens).
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