Ben & Jerry’s Coffee Heath Ice Cream: creamy, strong coffee ice cream studded with crunchy chunks of Heath toffee bar. Big treat if you’re a coffee lover like me!
This Rhode Island born girl has always had a fascination for all things coffee. I was recently telling a friend about Autocrat coffee syrup from Lincoln, RI . He’d never even heard of Autocrat coffee syrup.
Excuse me? And whaaaaattt????
Yep. Coffee syrup is definitely a Rhode Island thang. And in Rhode Island, we actually grew up drinking coffee milk instead of chocolate milk. Go figure. You should give it a whirl sometime.
So the first time I tried Ben & Jerry’s Coffee Heath Ice Cream I thought I’d died and gone to heaven. Creamy, strong coffee ice cream studded with crunchy Heath Bar chunks. Definitely a match made in heaven.
And here’s a funny excerpt from the Ben & Jerry’s Homemade Ice Cream & Dessert Book about how Jerry prepared toffee pieces for Coffee Heath Ice Cream back in the old days:Says Jerry:
“Since Ben had been experimenting with candy and ice cream combinations from the age of five, I was not surprised when he suggested we try an ice cream with Heath Bars. The concept was good – it was the execution that challenged us.
We started buying individual bars, and it became my job to cut them, two at a time, into thirds. I chopped away on a plastic cutting board, using a grid as my guideline. As the demand for the flavor grew, we began buying the bars in twenty pound boxes. At first, I continued to cut each one by hand, the old fashioned way.
Then one day, out of sheer frustration at spending the better part of my life chopping Heath Bars, I threw a box down onto the floor, shattering the bars inside. That worked pretty well, both for the candy and my frustration. Next we tried smashing the box with a plastic mallet. Finally, though trial and error, we discovered that a frozen twenty pound box of Heath Bars dropped from a six foot stepladder cracked to the perfect size.”
We always enjoy visiting the Ben & Jerry’s Factory in Waterbury, Vermont. This is my friend Tracy and me impersonating Ben & Jerry. Who’s Ben and who’s Jerry? I don’t know, I’m just bummed she got the waffle cone!
Sure hope you enjoy this ice cream and have fun making it too!
Yields 2 quarts
3 hrPrep Time
3 hrTotal Time
- 8 - 1.4 ounce ounce Heath bars
- 4 large, pasteurized eggs
- 1 1/2 cups sugar
- 4 cups heavy or whipping cream
- 2 cups milk
- 6 tablespoons good quality freeze-dried coffee
- Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks.
- This should give you about two cups.
- Place the Heath Bar chunks in a bowl, cover and freeze.
- Separately, whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
- Whisk in the sugar a little at a time.
- Continue whisking until completely blended, about a minute more.
- Add the cream, milk, and 4 tablespoons of the coffee and whisk until just blended.
- Optional: Chill ice cream mixture in the refrigerator until very cold, several hours.
- 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's done), add the candy and remaining 2 tablespoons coffee.
- Continue freezing until the ice cream is ready.
- Serve immediately soft, or freeze 6- 8 hours until hardened
Here are directions if you can't get pasteurized eggs and are concerned about consuming raw eggs. Mix cream and milk together in a saucepan and heat over medium-low heat. Meanwhile, separately, whisk eggs in medium mixing bowl ’til light and fluffy. Slowly whisk the sugar into the egg mixture, a little at a time until it’s thoroughly combined, then 1-2 minutes more. When the cream/milk mixture reaches 140°, remove from heat. Very slowly add in about 1/3 of the hot cream/milk mixture to the egg/sugar mixture, whisking quickly the whole time ’til blended. (This “tempers” the eggs so they don’t scramble when added.) Once thoroughly blended, add in the remaining cream/milk mixture. Return custard to sauce pan and heat on medium low heat until the mixture reaches 175°. (This kills off any harmful bacteria.) Chill throughly until mixture is a minimum of 40°. (You want it very cold so it freezes well in the ice cream maker.) Freeze in ice cream maker following manufacturer's directions.
You may also enjoy: Ben & Jerry’s Cherry Garcia Ice Cream