Heath Bar Ice Cream Recipes

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.

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.

Steps:

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

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.