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.”

Genius.

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!

Print

Ben & Jerry's Coffee Heath Ice Cream Recipe

Course Ice Cream

Prep Time 3 hours hours

Total Time 3 hours hours

Servings 2 quarts

Author Allie Taylor

Ingredients

• 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

Instructions

• 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

Notes

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

The post Ben & Jerry’s Coffee Heath Ice Cream appeared first on Through Her Looking Glass.