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4 Heath Bars
2 large Eggs
3/4 cup Sugar
2 cup Heavy or whipping cream
1 cup Whole milk
2 tsp 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 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.
Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3
Tbs. good quality freeze-dried coffee. Add 2 Tbs coffee with the
cream and milk, and
add the remaining 1 Tbs coffee with the candy( after the ice cream
stiffens.)
submitted by Wendy Hudson
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