Coffee Heath Bar Crunch Ice Cream

By tulawdog

Ingredients

• 2 large eggs
• 3/4 cup sugar
• 2 cups whipping cream
• 1 cup milk
• 3 tablespoons cofee, divided use
• 6 1.4 ounce Heath bars

Preparation

Step 1

In a large bowl, beat the eggs until frothy. Add the sugar, 1/4 cup at a time, beating well after each addition. After the sugar is added, the eggs should be very thick and pale. Beat in 2 tablespoons of the instant coffee. Add the cream and milk, and mix well to combine. Pour into the freezer bowl of your ice cream machine. Meanwhile, chop the Heath bars into small pieces, and place in the freezer while the ice cream is freezing. When it’s about 5 minutes away from being done, slowly begin adding the last tablespoon of instant coffee. Give it a few minutes to blend well. Remove the Heath bar pieces from the freezer, and slowly add to the ice cream. Let it run for a few more minutes to combine. At this point it should be like soft-serve. Transfer to a freezer-safe container and freeze until desired consistency.