This recipe from Ben & Jerry tastes just like their famous pints of Toffee Bar Crunch Ice Cream formerly Heath Bar Crunch.
Well, we should hope so, right?
The base is silky smooth and full of vanilla flavor. It’s like eating a bowl of soft serve teeming with toffee chunks.
Ben & Jerry’s Toffee Bar Crunch Ice Cream
Ingredients:
4 (1 1/8 ounces each) toffee bars (such as Skor or Heath)
2 large eggs (see note below)
¾ cup sugar
2 cups heavy cream
1 cup milk
2 teaspoons vanilla extract
Directions:
1. Using a sharp knife, cut the candy bars into 1/4- to 1/2-inch chunks. Place the chunks in a bowl, cover and freeze overnight.
2. Whisk the eggs in a mixing bowl until light and fluffy, about 1 to 2 minutes. Gradually add the sugar and continue whisking until completely blended, about 1 minute more.
3. Pour in the cream, milk and vanilla extract, and whisk to blend.
4. Transfer the mixture to an ice cream maker and freeze, following the manufacturer’s instructions.
5. After the ice cream stiffens (about 2 minutes before it is fully frozen), add the toffee, then continue
freezing until the ice cream is ready.
Makes 1 quart
Note: The recipe uses raw eggs. If salmonella risk is on your mind you can use Eggology egg whites and egg yolk powder, both of which are pasteurized.
Recipe from Ben & Jerry’s Homemade Ice Cream And Dessert Book
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