Day 297 - What could be better?

Homemade chocolate ice cream with chunks of heath bar in it. Mmmmm

(This is for Megan)

This recipe comes from Ben and Jerry's Ice Cream book:

Chocolate Heath Bar Crunch -

4 oz. unsweetened chocolate

1 cup milk

2 large eggs

1 cup sugar

1 cup heavy or whipping cream

1 tsp. vanilla extract

1 pinch salt

Heath bars (4 bars - we only had 2)

1. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.

2. 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, vanilla, and salt and whisk to blend.

3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.

4. 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, then continue freezing until ice cream is ready.

Makes 1 quart