Ben & Jerry's Coffee Heath Ice Cream Recipe
Servings 2 quarts
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.
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.