4    Heath Bars, 1 1/8 oz ea
2    Eggs, large
3/4 c  Sugar
2 c  Cream, heavy or whipping
1 c  Milk, whole
2 ts 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 manufactors 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-guality freeze-dried coffee. Add 2
T coffee with the cream amd milk and add the remaining
1 T coffee with the candy (after the ice
cream stiffens).