Ben & Jerry's Heath Bar Crunch Ice Cream

Name: Ben & Jerry's Heath Bar Crunch Ice Cream
Prep time: 5 min
Total time: 5 min
Yield: 1 quart
Ingredients: 4 Heath bars (1 1/8 ounces each); 2 large eggs; 3/4 cup sugar; 2 cups heavy cream; 1 cup milk; 2 teaspoons vanilla extract

Recipe from Ben Cohen, Jerry Greenfield and Nancy J. Stevens

Adapted by Eric Asimov

Total Time: 5 minutes
Prep Time: 5 minutes
Rating: 5(23)
Comments: Read comments

Featured in: The Heath Bar Finds Its Metier: Ice Cream

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Ingredients

Yield:1 quart

4Heath bars (1⅛ ounces each)
2large eggs
¾cup sugar
2cups heavy cream
1cup milk
2teaspoons vanilla extract

Ingredient Substitution Guide

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Preparation

Step 1
Using a sharp knife, cut the candy bars into ¼- to ½-inch chunks. You should have about a cup. Place the chunks in a bowl, cover and freeze overnight.
Step 2
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, and continue whisking until completely blended, about 1 minute more. Pour in the cream, milk and vanilla extract, and whisk to blend.
Step 3
Transfer the mixture to an ice cream maker and freeze, following the manufacturer's instructions.
Step 4
After the ice cream stiffens (about 2 minutes before it is fully frozen), add the candy (broken up into pieces), then continue freezing until the ice cream is ready.

Ratings

5 out of 5

23 user ratings

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Comments

Christina5 years ago

This was my first time making custard based ice cream and now after this recipe I’ll never go back! I did cook all the ingredients on the stovetop to 160F for the eggs. It was the perfect ready to eat soft serve consistency after 20min of churning - so nice to not have to wait a few more hours in the freezer. Everyone loved it and went back for a second bowl!

Scott7 months ago

I would cut back the vanilla extract to one teaspoon. I used pure Madagascar vanilla extract and I found two teaspoons to be a little overpowering. Other than that I really like this recipe. Not having to cook the custard saves a lot of time because you don't need to wait for the mix to cool before churning. I have never had a problem with raw eggs but you can also buy pasteurized eggs if you are concerned.

Christina5 years ago

Maggie5 years ago

This is the first time I've made ice cream, so I can't compare this to other ice cream recipes. I found this easy to make and very very tasty. The consistency seemed correct. I would definitely make this again.

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