Yield: 1 servings
|2 cups||Heavy or whipping cream|
|1 cup||Whole wilk|
Using a sharp knife, cut the candy bars into ½ 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.