A Turn At Ice Cream

We make ice cream every Saturday night with the guests. Rather, the guests do the turning so really they are the ones who make it. Than we serve it to them for their dessert that night. That gives them the incentive to really do it right!

I got this recipe from Cindi who blogs over at Frugal New England Kitchen. I love Ben and Jerry's Coffee Heath Bar Crunch Ice Cream, so I printed it off and gave it to the kitchen staff. We made it, and one of  the guests asked for the recipe for themselves. They were from Italy. Not that that has anything to do with the ice cream, it's just fun to know that this ice cream is being made far and wide! Although, if you think about it, Italy has gelato, and gelato is the best stuff on earth, so if they wanted to take it home to Italy to make with there friends and family, than you know it's good! Or they run a gelato shop and want to exploit it. Hum.

I made it this week with the birthday party guests, and then with my brother and his kids who have come to visit. So I have made it twice in one week. No wonder my pants are so tight! Now you can make it too!

Coffee Heath Bar Crunch Ice Cream

From Frugal New England Kitchen (http://frugalnewenglandkitchen.com)
Author: Ben & Jerry’s Homemade

I think the ranch has been using this ice cream maker
for at least 50 years! 

Cook time: 20 mins

Total time: 20 mins

Serves: 1 quart

Ingredients

◦                4 original Heath Bars (1-1/8 ounces each)

◦                2 large eggs

◦                3/4 cup sugar

◦                2 cups heavy or whipping cream

◦                1 cup milk

◦                3 tablespoons good-quality freeze-dried coffee

Instructions

Using a sharp knife, cut the candy bars into 1/2-to 1-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. Add the cream, milk, and 2 tablespoons of the coffee and whisk just until blended.

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 done), add the candy and remaining 1 tablespoon coffee, then continue freezing until the ice cream is ready.

Makes generous 1 quart