1 package of individually wrapped mini Heath Bars (or 6 to 8 Heath Bars)
1 1/2 cups sugar
4 large eggs
4 cups heavy or whipping cream
2 cups milk
6 tablespoons instant espresso
Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 2 cups. Place 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 4 tablespoons of espresso powder 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 the remaining 2 tablespoons espresso powder, then continue freezing until the ice cream is ready.
Printed from: The Sweet and Savory Kitchen