Heath Bar Ice Cream

8 Heath bars (1-1/8 oz each) (or more to taste)

4 large eggs

1-1/2 cups sugar

4 cups heavy cream

2 cups whole milk

4 tsp vanilla (or, for coffee ice cream, use 3 T freeze dried instant coffee)

Using sharp knife, cut candy into 1/4-1/2 inch chunks. (should get about 2 cups). Place chunks in bowl, cover and freeze several hours or overnight.

Whisk eggs in mixing bowl till light and fluffy, 1-2 minutes. Whisk in sugar, a little at a time. Continue whisking till completely blended - 1 minute more. Pour in cream, milk and vanilla (or coffee) and whisk to blend.

Transfer mixture to ice cream freezer and refrigerate several hours or overnight. Follow instructions for ice cream freezer to make ice cream. After ice cream stiffens (about 2 minutes before fully frozen), add candy, then continue freezing until ready.

Makes 2 quarts.