Ingredients for Ben Jerry's Heath Bar Crunch Ice
- 3 Heath Candy Bars, chopped
- 2 cups heavy cream
- 4 large egg yolks
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
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How to Make Ben Jerry's Heath Bar Crunch Ice
- In a large bowl, whisk together the heavy cream, milk, sugar, and salt until the sugar is dissolved.
- In a separate bowl, whisk together the egg yolks and vanilla extract.
- Slowly pour a portion of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Pour the egg yolk mixture back into the cream mixture and cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170-180°F).
- Remove from heat and stir in the chopped Heath bars.
- Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
- Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to harden further.
- Serve and enjoy your homemade Ben & Jerry's Heath Bar Crunch Ice Cream!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
864g
Fat
502g
Carbs
75g
