Heath Bar Crunch Ice Cream

I am obsessed with reading cookbooks right now and have been downloading them right and left on my ipad from the library Overdrive app. You can imagine my excitement on seeing this one offered by my local library.

A Ben and Jerry’s cookbook for ice cream?

SCORE!

The birthday cake being served was going to be chocolate, so I decided to make a vanilla with something in it so as not to have chocolate overkill (IS there such a thing?).

The one recipe that was calling me was their Heath Bar Crunch, which they say is their all-time best-selling flavor. The only thing I changed was instead of cutting up candy bars, I used the pre-packaged Heath Bits (the ones with chocolate).

There was no cooking involved and the reviews were that this was really yummy.

Here’s how you make it.

In a large measuring cup with a spout (the spout will come in handy later on), hand whisk together 2 cups of heavy cream, a cup of whole milk and two teaspoons of vanilla extract. Use GOOD and pure vanilla extract please!

Whisk 2 large eggs in a mixing bowl until they turn a soft yellow and get a bit “fluffy” looking (about 1-2 minutes).

Add in ¾ cup sugar a little at a time. I did this in three offerings. Once it’s all added, continue mixing about one minute.

Now take that spouted measuring cup you whisked your cream, milk and vanilla in and pour it into the egg/sugar mixture and mix again until well-blended, about a minute or two.

And that’s it. Transfer the entire mixture to your ice cream maker and freeze according to your ice cream maker instructions.

I use the Cuisinart maker and my ice cream is usually done in twenty minutes.

So, after about eighteen minutes, pour in the Heath bits and let them stir for the last two minutes of mixing.

You should just do it when your machine has two minutes left!
Seriously, how easy was that?

I figured Ben & Jerry’s would have some sort of magical long drawn-out recipe but it’s nice to know it’s just good pure ingredients and simple to whip up.

Pour your soft ice cream into a bowl with a lid and store in the refrigerator for several hours.

Oh yes, for a fun variation, omit the vanilla and add three tablespoons of instant freeze dried coffee to make Coffee Heath Bar Crunch Ice Cream!!

I’m gonna try that next!!

To see what other fantastic food bloggers are making for Food Network’s Summer Soirée: Frozen Treats, check out the links below!,

Feed Me Phoebe: Coconut Mojito Popsicles
Dishing With Divya: Strawberry Sherbet
The Lemon Bowl: Vegan Chocolate Peanut Butter Ice Cream (No Machine Required)
Jeanette’s Healthy Living: Healthy Fruit Punch Popsicles
Virtually Homemade: Minty Pina Colada Popsicles
Weelicious: Fruity Lemonade Ice Pops
Napa Farmhouse 1885: Chai Green Tea Popsicles
Red or Green: Spiced Rooibos Tea Popsicles
Dishin & Dishes: Heath Bar Crunch Ice Cream
Elephants and the Coconut Trees: Homemade Eggless Vanilla Ice Cream (No Machine Required)
Domesticate Me: Slutty Brownie Ice Cream Sandwiches
Devour: 5 Frozen Finales
Poet in the Pantry: Peanut Butter Ice Cream
Swing Eats: Grapefruit, Pineapple, Basil and Coconut Milk Gelato
Daily*Dishin: Dark Chocolate Sorbet
Cooking With Elise: Frozen Blueberry Treats
FN Dish: 6 Reasons to Brave Brain Freeze
For a savory frozen treat:
Taste With The Eyes: Frozen Alaskan Cod, Mediterranean-Style

Heath Bar Crunch Ice Cream

 

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Ingredients

• (Adapted from Ben and Jerry's I ce Cream Dessert Book)
• • 1 package Heath English Milk Chocolate Bits
• • 2 large eggs
• • ¾ cup sugar
• • 2 cups heavy cream
• • 1 cup milk
• • 2 teaspoons vanilla extract

Instructions

1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, and continue whisking until completely blended, about 1 minute more. Pour in the cream, milk and vanilla extract, and whisk to blend.
2. Transfer the mixture to an ice cream maker and freeze, following the manufacturer's instructions.
3. After the ice cream stiffens (about 2 minutes before it is fully frozen), add the candy, then continue freezing until the ice cream is ready.
4. Yield: 1 quart

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