| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cream, Ice | 1 | Servings | |
INGREDIENTS
| 5 | Heath candy bars | |
| 3 | Eggs | |
| 1 | c | Granulated sugar |
| 3 | c | Whipping cream |
| 1 1/2 | c | Half and half |
| 3 | t | Vanilla extract |
INSTRUCTIONS
Freeze the candy bars. 2. Beat the eggs by hand until fluffy. 3. Slowly beat in the sugar. 4. Add the cream, half and half, and vanilla and mix well. 5. Pour the mixture into an ice cream maker and freeze. 6. While the ice cream is freezing, place the frozen candy bars in a plastic bag and break them into small pieces with a knife handle. 7. When the ice cream is done, remove it from the ice cream maker and add the candy pieces. Mix well with a large spoon and store in the freezer. Makes 1 quart. NOTES : The real secret to Ben & Jerry's ice cream is its consistency. It is a thick and creamy ice cream developed with special equipment that keeps a great deal of air out of the mixture. The less air in the ice cream, the thicker the consistency. Therefore, you may find the above recipes fills your ice cream maker a little more than other ice cream recipes. It's also important to get the right consistency of Heath bar chunks. Most of the candy bar should be crushed into crumbs, but stop breaking the candy when there are still several 1- and 1/2-inch chunks remaining. Try substituting othe ringredients for the Heath bar chunks, just as Ben and Jerry have. Try Reese's Peanut Butter Cups, Oreo cookies, Kit Kat bars, Rollo cups, M&Ms, and chunks of raw cookie dough. Posted to MC-Recipe Digest V1 #1003 by "jms@twave.net" <jms@twave.net> on Jan 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2262
Calories From Fat: 1295
Total Fat: 146.9g
Cholesterol: 1049.1mg
Sodium: 352.4mg
Potassium: 498.5mg
Carbohydrates: 212.6g
Fiber: 0g
Sugar: 202.1g
Protein: 26.2g