Coffee Heath Bar Ice Cream


Coffee Heath Bar Ice Cream

My absolute most favoritest (yes I meant to say that) of all candy bars growing up was the Heath Bar. To this day I have what one might call “self control issues” when confronted with them, or any English toffee for that matter. (You know those cute little crunchy toffee bars in a box of See’s? Same thing.)

So when my friend Audrey came by this week to help me with some cooking and mentioned she had been making a homemade version of Ben and Jerry’s Coffee Heath Bar Crunch, my brain practically short-circuited, the synapses were so lit up with their version of a happy dance.

Coffee Heath Bar Ice Cream

Here’s her recipe, a classic custard base, infused with coffee, churned and then mixed in with broken up Heath bars before freezing. Enjoy!


Coffee Heath Bar Ice Cream Recipe

The "via" instant coffee packs at Starbucks work great for this recipe.

Ingredients

  • 1 1/2 cups milk
  • 2 1/2 cups cream
  • 1/3 cup white granulated sugar
  • 1/3 cup brown sugar
  • 2 teaspoons instant coffee granules
  • 1/2 teaspoon espresso powder (optional)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 4 egg yolks
  • 4 ounces of Heath bars or other English toffee


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