| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 4 | Heath Bars | |
| 2 | lg | Eggs |
| 3/4 | c | Sugar |
| 2 | c | Heavy or whipping cream |
| 1 | c | Whole wilk |
| 2 | ts | Vanilla |
INSTRUCTIONS
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 lihgt 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. Tranfer the mixture to ice cream maker and freeze following manufactorer'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. Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3 tb. good quality freeae-dried coffee. Add 2 tb coffe with the cream and milk, and add the remaining 1 tbls coffee with the candy( after the ice cream stiffens. Date: Fri, 21 Jun 1996 18:20:16 -0500 From: [email protected] MM-Recipes Digest V3 #173 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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