Heath Bar Ice Cream Recipes

Steps:

• Using a sharp knife, cut the candy bars into ½" - 1" chunks (about 1 cup). Put into a bowl, cover & freeze. Whisk eggs in mixing bowl until light & fluffy (1-2 minutes.) Whisk in sugar a little at a time, then continue until well blended, about 1 more minute. Add cream, milk, and vanilla, and whisk to blend. Put in ice cream maker and freeze according to maker's directions. After ice cream stiffens, about 2 minutes before it is done, add the candy, then continue freezing until ready.

Steps:

• Mix all ingredients well and pour into 4 quart electric ice cream freezer.
• Process until done according to your electric ice cream freezer.

Steps:

• Using a sharp knife, cut the candy bars into 1/4- to 1/2-inch chunks. You should have about a cup. Place the chunks in a bowl, cover and freeze overnight.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, and continue whisking until completely blended, about 1 minute more. Pour in the cream, milk and vanilla extract, and whisk to blend.
• 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 fully frozen), add the candy (broken up into pieces), then continue freezing until the ice cream is ready.

Steps:

• Prepare an ice water bath to cool the ice cream custard.
• In a heavy bottomed pot, combine whole milk, cream, ½ cup sugar and coffee syrup and coffee granules. Heat over medium heat until just simmering.
• Meanwhile, whisk egg yolks with remaining 1/4 cup sugar until light in color; about 1 minute.
• Carefully, pour a light stream of the milk mixture into the egg yolks while continuously whisking. If you pour all of the hot milk in at once, you'll get scrambled eggs. Once they are combined, pour the whole mixture back into the pot. Stir the mixture constantly over medium heat with a wooden spoon. When the custard is finished, it will coat the back of the wooden spoon and when you run your finger down the back of the utensil, the custard will not run. If you have a thermometer, the mixture will be around 175 to 180 degrees. This process could take about 10 minutes to complete.
• Pour the custard through a fine sieve or strainer into a large bowl. Place the bowl in the already prepared ice bath and stir to cool. Once the ice cream is cool, place a piece of plastic wrap directly on top of the custard and refrigerate overnight. Prepare the ice cream in an ice cream maker according to the manufacturers instructions, adding the crushed Heath Bar during the last 5 minutes.

Steps:

• For crust, heat butter in pan mix in crushed graham crackers.
• Pour mixture in 9" pan and press down firmly.
• Slice pound cake into chunks and start the cake with one thin layer of pound cake chunks on top of crust.
• For ice cream layer, mix crushed heath bars into ice cream (reserve some for garnish) and then stir in caramel sauce.
• Spoon 1/3rd of ice cream mixture on top of pound cake layer.
• Repeat layering of ice cream mixture and pound cake until ingredients are gone.
• Put pan in freezer for several hours or overnight.
• Once frozen, take cake out of pan and frost with a coat of cool whip. Sprinkle the remaining heath bars on top.

Steps:

• Mix together the chocolate crumbs and the butter and pat onto the bottom of a 13X9X2 inch pan.
• Place in freezer to firm up while preparing filling.
• Remove Heath Bars from refrigerator and crush into smallish pieces.
• Soften ice cream and mix with the crushed candy bars.
• Carefully spread the ice cream over the crumb crust, cover with foil and freeze overnight.
• Sauce: In a double boiler, melt chocolate chips and butter, stirring often.
• Add sugar and evaporated milk and cook until thickened,stirring, about 8 minutes.
• Remove from heat and add vanilla.
• Serve warm over squares of ice cream pie.
• Sauce can be made ahead.
• Refrigerate until needed and slowly warm again to serve.
• Note: This sauce keeps well, refrigerated, and is nice to have on hand for instant desserts.

Steps:

• Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely., In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely., In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding., Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.

Steps:

• Mix cookie crumbs and margarine together and press in bottom of 13x9 cake pan.
• Bake at 350 for 8-10 minutes.
• Cool.
• Mix ice cream and pudding mix together well.
• Pour over cooled crust.
• Spread cool whip over top.
• Sprinkle with crushed candy bars.
• Refrigerate at least 1 hour or until ready to serve.
• May also be frozen but set out at room temp for about 15 minutes before cutting into squares.