Heath Bar Crunch Ice Cream

4 Heath bars, 1 1/8 oz each
2 eggs large
3/4 cup sugar
2 cups cream heavy or whipping
1 cup milk whole
2 teaspoons vanilla

Using sharp knife, cut the candy bars into 1/2 inch chunks. You should have about 1 cup. Place the chunks in a bowl, cover, and freeze.

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.

Pour in the cream, milk, vanilla, 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 done), add the candy, then continue freezing until the ice cream is ready.

Makes generous 1 quart.

Variations: Coffee Heath Bar Crunch; Omit vanilla and substitute 3 T good-quality freeze-dried coffee. Add 2 T coffee with the cream and milk and add the remaining 1 T coffee with the candy after the ice cream stiffens.