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Ingredientes
- 4 x Heath Bars
- 2 c. Heavy or possibly whipping cream
- 2 lrg Large eggs
- 1 c. Whole lowfat milk
- 3/4 c. Sugar
- 2 tsp Vanilla
Direcciones
- Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 1 c.. Place the chucks in a bowl, cover and freeze.
- Whisk the egg in a mixing bowl till light and fluffy, 1-2 min. Whisk in the sugar, a little at a time, then continue to whisk till completely blended, about 1 minute more. Pour in the cream, lowfat milk, vanilla, and whisk to blend. Transfer the mix to ice cream maker and freeze following manufacturer's instructions.
- After the ice cream stiffens (about 2 min before it is done) add in the candy, then continue freezing till the ice cream is ready.
- Variation: COFFEE HEATH BAR CRUNCH:Omit vanilla and substitute 3T good quality freeze-dry coffee. Add in 2 Tablespoons coffee with the cream and lowfat milk, and add in the remaining 1 Tablespoons coffee with the candy. (after the ice cream stiffens).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 511g | |
| Calories 947 | |
| Calories from Fat 188 | 20% |
| Total Fat 20.89g | 26% |
| Saturated Fat 9.24g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 443mg | 148% |
| Sodium 262mg | 11% |
| Potassium 518mg | 15% |
| Total Carbs 169.41g | 45% |
| Dietary Fiber 0.2g | 1% |
| Sugars 170.76g | 114% |
| Protein 20.67g | 33% |
