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 light and fluffy, 1 to 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 and vanilla extract and whisk to blend.
Transfer the mixture to ice cream maker and freeze following manufacturer's
Fter the ice cream stiffens (about 2 minutes before it is done) add the candy,
then continue freezing until the ice cream is ready.
Coffee Heath Bar Crunch: Omit vanilla extract and substitute 3 tablespoons good
quality freeze-dried coffee. Add 2 tablespoons coffee with the cream and milk, and
add the remaining 1 tablespoon coffee along with the candy (after the ice cream