Makes generous 1 quart.
4 original Heath Bars (1-1/8 ounces each)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup whole milk
2 teaspoons vanilla extract
Using a sharp knife (or food processor), cut the candy bars
into 1/2-to 1-inch chunks. You should have about 1 cup. Place the chunks in a
bowl, cover and freeze.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to
2 minutes. Whisk in the sugar, a little at a time, then continue whisking until
completely blended, about 1 minute more. Pour in the cream, milk, vanilla
extract, and whisk to blend.
Transfer the mixture to an ice cream maker and freeze
following the manufacturer’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.
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