Heath Bar Crunch Ice Cream

Yield: 1 1/4 quarts

Ingredients

• 4 (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

Instructions

1. Place candy bar pieces in small bowl; cover with plastic wrap and freeze.
2. Beat eggs until light and fluffy, 1 to 2 minutes.
3. Gradually beat in sugar, 1/4 cup at a time. Beat for 1 minute.
4. Stir in heavy cream and milk.
5. Transfer mixture to ice cream maker; freeze according to manufacturer's directions until ice cream begins to stiffen, about 30 minutes.
6. Remove dasher from container.
7. Fold in candy bar pieces.
8. Cover; freeze for at least 4 hours for soft consistency or overnight for firmer consistency.