Recipe for Heath Bar Crunch Ice Cream from the Candy Bar section.
Heath Bar Crunch Ice Cream4 (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.
We hope you enjoy your freshly made Heath Bar Crunch Ice Cream. This recipe came from Candy Bar's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
