Homemade Heath Bar Ice Cream

Posted on Posted in Ice cream

Well now that summer’s almost comming to an end, I thought about sharing something that brought me a lot of joy as a child and that’s homemade Heath candy bar ice cream. So today here is my Grandma’s homemade Heath candy bar ice cream recipe.

Ingredients:

6-8 Heath candy bars
2 cups of cream
1 cup milk
3 egg yolks
1 cup sugar
1 tsp vanilla extract

How to Make It:

First crumble up the Heath Bars, still in the wrapper, and dump into a bowl. Next, in a heavy sauce pan, combine the cream, milk, sugar and lightly wisk together until all ingredients are combined and almost to a boil. In a separate bowl give the egg yolks a good mixing with a fork. Then it’s time to temper the egg. This is very important so don’t skip this step! You are going to add, at about half a tablespoon at a time the hot cream/milk/sugar mixture to the egg yolk. If you just dump the egg into the hot mixture, you’re going to have scrambled eggs in your ice cream and you do not want that. So by adding small amounts of the hot liquid to the egg yolk, we are gradually raising the temp of the eggs so they can be added to the hot liquid and be incorporated rather than scrambled. After about a cup of the hot mixture have been added to the egg yolk, you can mix the egg yolk into the hot liquid and reduce over low heat. That means low heat, no lid and slowly mix until enough water has evaporated out of the mix, that it’s thick enough to coat the back of a spoon. You can also toss in the vanilla extract at the same time as the eggs. When the liquid is thick enough, it’s time to chill the mixture.

To chill the mixture use a water bath, which is basically a bowl filled with water and ice, and a second bowl containing the ice cream mixture that is set down into the first bowl. The first bowl, can be anything, an ice chest, your sink, another mixing bowl, but for the second bowl, I recommend a stainless mixing bowl, which will allow the ice cream mix to cool as quickly as possible. Just make sure that none of the water from the first bowl gets into the ice cream mix. After the mix is around room temp, cover the ice cream mix, and place it in a very cold fridge for at least an hour, longer if you can stand it. It’s a good idea to do the same with the Heath bars too. The colder your ingredients are when you start to make ice cream, the better success you’ll have, especially if your using a canister style ice cream maker.

Once your ingredients are properly chilled, make the soft serve ice cream according to your ice cream machine’s instructions. When the ice cream mix starts to thicken, easy to tell on a hand cranked ice cream freezer, add the Heath candy bars. And one final note, I’d leave the Heath bars in the fridge until right before I was ready to add them but if you are using a hand powered machine, send someone to get them, don’t stop cranking.

So hopefully, you’ll find this recipe for homemade Heath candy bar ice cream, as delicious as my family and I have. And if you make a batch, let me know how it turns out.