Heath bar crunch ice cream

Yield: 10 Servings

4 Heath Bars      1 1/8 oz ea
2 Eggs large      3/4 c Sugar
2 c Cream heavy or whipping      1 c Milk whole
2 ts Vanilla

Using sharp knife cut the candy bars into 1/2 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 and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufactor'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 generous 1 quart. Variations: Coffee Heath Bar Crunch; Omit vanilla and substitute 3 T good-guality freeze-dried coffee. Add 2 T coffee with the cream amd milk and add the remaining 1 T coffee with the candy (after the ice cream stiffens).