Recipe for Heath Bar Crunch Ice Cream


    Heath Bar Crunch Ice Cream

    4 (1 3/16 ounce) original Heath bar candy
        bars, chopped into 1/2 to 1 inch pieces
    2 eggs, lightly beaten
    3/4 cup granulated sugar
    2 cups heavy cream
    1 cup milk

    Place candy bar pieces in small bowl; cover with plastic wrap and freeze.

    Beat eggs until light and fluffy, 1 to 2 minutes. Gradually beat in sugar, 1/4 cup at a time. Beat 1 minute. Stir in heavy cream and milk. Transfer mixture to ice cream maker; freeze according to manufacturer's directions until ice cream begins to stiffen, about 30 minutes.

    Remove dasher from container. Fold in candy bar pieces. Cover; freeze in freezer at least 4 hours for soft consistency or overnight for firmer consistency.

    Yields 1 1/4 quarts.