Heath Bar Ice Cream Food

HEATH BAR ICE CREAM

Steps:

• Mix all ingredients well and pour into 4 quart electric ice cream freezer.
• Process until done according to your electric ice cream freezer.

COFFEE HEATH BAR ICE CREAM

Steps:

• Prepare an ice water bath to cool the ice cream custard.
• In a heavy bottomed pot, combine whole milk, cream, ½ cup sugar and coffee syrup and coffee granules. Heat over medium heat until just simmering.
• Meanwhile, whisk egg yolks with remaining 1/4 cup sugar until light in color; about 1 minute.
• Carefully, pour a light stream of the milk mixture into the egg yolks while continuously whisking. If you pour all of the hot milk in at once, you'll get scrambled eggs. Once they are combined, pour the whole mixture back into the pot. Stir the mixture constantly over medium heat with a wooden spoon. When the custard is finished, it will coat the back of the wooden spoon and when you run your finger down the back of the utensil, the custard will not run. If you have a thermometer, the mixture will be around 175 to 180 degrees. This process could take about 10 minutes to complete.
• Pour the custard through a fine sieve or strainer into a large bowl. Place the bowl in the already prepared ice bath and stir to cool. Once the ice cream is cool, place a piece of plastic wrap directly on top of the custard and refrigerate overnight. Prepare the ice cream in an ice cream maker according to the manufacturers instructions, adding the crushed Heath Bar during the last 5 minutes.

BEN & JERRY'S HEATH BAR CRUNCH ICE CREAM

Steps:

• Using a sharp knife, cut the candy bars into 1/4- to 1/2-inch chunks. You should have about a cup. Place the chunks in a bowl, cover and freeze overnight.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, and continue whisking until completely blended, about 1 minute more. Pour in the cream, milk and vanilla extract, and whisk to blend.
• Transfer the mixture to an ice cream maker and freeze, following the manufacturer's instructions.
• After the ice cream stiffens (about 2 minutes before it is fully frozen), add the candy (broken up into pieces), then continue freezing until the ice cream is ready.

HEATH BAR ICE CREAM CAKE

Steps:

• Layer the bottom of a 8 inch round springform pan with 1 1/4 cups of the macaroons.
• Spread chocolate ice cream evenly over the crumbs.
• Sprinkle 4 of the crushed Heath bars over the ice cream.
• Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlua over chocolate ice cream.
• Cover with remaining macaroons.
• Top evenly with vanilla ice cream.
• Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua.
• Cover and freeze for at least 8 hours or overnight.
• When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter.
• Slice and serve.
• Note: Place Heath bars in freezer until frozen.
• They are then easily broken with a mallet.
• Variations: Other cookies, such as chocolate wafers or vanilla wafers can be used intead of macaroons.

HEATH BAR DESSERT

Steps:

• Mix graham crackers, soda crackers and margarine.
• Put 2/3 of crumbs in a 9x13 pan.
• Beat pudding mix and milk.
• Add ice cream and mix well.
• Pour over crumbs in pan.
• Chill until firm.
• Spread Cool Whip over top.
• Crush candy bars and mix with remaining crumbs.
• Sprinkle on top of Cool Whip.
• Chill.

BEN & JERRY'S HEATH BAR CRUNCH ICE

Steps:

• 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.
• Whisk the egg in amixing 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, vanilla, and whisk to blend.
• Transfer themixture 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.
• Variation: COFFEE HEATH BAR CRUNCH:.
• Omit vanilla and substitute 3 Tablespoons good quality freeze dried coffee. Add 2 T.
• coffee with the cream and milk, and add the remaining 1 T coffee with the.
• candy. (after the ice cream stiffens).