Vanilla Heath Bar Crunch Ice Cream

Mom and Liz came over to hang out Friday night, and finally got the chance to try the homemade ice cream. As you guys probably remember, I took a poll last time to see what flavor I should make, and this was the winner. I’ve really got this ice cream thing down to a science, if I do say so myself. I got the same rich, creamy results this time around. Remember, chilled ingredients whisked into a chilled bowl and put into the ice cream machine right away makes all the difference.

I think this batch lasted a whole day. I think.

Vanilla Heath Bar Crunch Ice Cream
Adapted from the Ben & Jerry’s Ice Cream & Dessert Cookbook

  • 4 Heath Bar candy bars
  • 2 large or extra large eggs
  • 3/4 cup sugar
  • 2 cups of heavy whipping cream
  • 1 cup of milk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup chocolate chips or mini chocolate chips

1. Break candy bars into nickel size pieces or smaller and chill in the refrigerator until ready to add to the ice cream mixture.

2. 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 and milk and whisk to blend. Add the vanilla extract and blend again.

3. Transfer the mixture to an ice cream maker. Add while the mixer is on the low setting, then turn it up to high.

4. Once the ice cream is almost finished (about 1 minutes before it is done) add the chilled candy pieces and chocolate chips and continue freezing the mixture until the ice cream is ready.

When it’s done in the ice cream machine, the ice cream will be the consistency of soft-serve. Freeze for at least two hours for a solid, scoopable ice cream.

I really will make butter pecan next time.

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3 Responses to “Vanilla Heath Bar Crunch Ice Cream”

  1. BeckyBoo

    Oooh! I LOVE heath bars and toffee… it looks so yummy!

  2. Mom

    I wanna be in on the butter pecan…………please, please, please

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