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Recipe: Ben and Jerry's Coffee Heath Bar Crunch Ice Cream

Desserts - Frozen
COFFEE HEATH BAR CRUNCH ICE CREAM

4 original Heath Bars (1 1/8 oz each)
2 large eggs (pasteurized)
3/4 cup sugar
2 cups heavy (whipping) cream
1 cup milk
3 tablespoons good-quality freeze-dried coffee, divided use

Using a sharp knife, cut the candy bars into 1/2- to 1-inch chunks. You should have about 1 cup. Place the chunks in a bowl, cover and freeze.

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. Add the cream, milk, and 2 tablespoons of the coffee and whisk just until blended.

Transfer the mixture to an ice cream maker, and freeze following the manufacturer's instructions.

After the ice cream stiffens (about 2 minutes before it is done), add the candy and remaining 1 tablespoon coffee, then continue freezing until the ice cream is ready.

Makes 1 quart ice cream
Source: Ben and Jerry's Homemade Ice Cream and Dessert Book by Ben Cohen and Jerry Greenfield, with Nancy J. Stevens, 1987
MsgID: 1436275
Shared by: Betsy at Recipelink.com
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