4 Heath Bars
2 cups heavy or whipping cream
2 large eggs
1 cup whole milk
3/4 cup granulated sugar
2 teaspoons vanilla extract
Using a sharp knife, cut the candy bars into 1/2 to 1-inch chunks. You should have about 1 cup. Place the chucks in a bowl; cover and freeze.
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Whisk the egg in a mixing bowl until light and fluffy, 1 to 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 and vanilla extract and whisk to blend. Transfer the mixture to ice cream maker and freeze following 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. Makes a generous 1 quart.
Coffee Heath Bar Crunch
Omit vanilla extract and substitute 3 tablespoons good quality freeze-dried coffee. Add 2 tablespoons coffee with the cream and milk, and add the remaining 1 tablespoon coffee along with the candy (after the ice cream stiffens).
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