Now I know it’s kind of cheating, but it’s still a heck of a lot cheaper. Now that we know Ben & Jerry’s free range plan for the future, let’s sink our gums into this Ben & Jerry’s Heath Bar Crunch Ice Cream recipe. Enjoy, it’s never too cold for ice cream.
Ingredients:
- 4 Heath Bars
- 2 large Eggs
- 3/4 cup sugar
- 2 cups heavy or whipping cream
- 1 cup whole milk
- 2 teaspoons vanilla
What’s Next:
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. Makes generous 1 quart.
For my favorite COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3 tablespoons good quality freeze-dried coffee. Add 2 tb coffee with the cream and milk, and add the remaining 1 tbls coffee with the candy (after the ice cream stiffens).
Now that wasn’t so hard, was it?
Making this right now. No cooking of the eggs, really? Don’t get me wrong, I have had steak tartare, but I always assumed the lemon juice killed any potential bacteria and I see nothing of the sort here.
Also, to anyone who is going to make this, a word of advice: follow the instructions and cut the candy up first; I froze it first and when I went to break it apart, the chocolate came away from the toffee almost in its entirety.