Copycat Ben & Jerry’s Heath Bar Crunch Ice Cream

Its getting into the warmer season….I’m already hearing the sounds of the ice cream trucks.  But why not make some home made ice cream with this simple recipe that is sure to please and a lot cheaper than buying pints of Ben & Jerry’s from the grocery store.

4        Heath Bars
2  lg     Eggs
3/4 cup    Sugar
2  cup     Heavy or whipping cream
1  cup     Whole milk
2  tsp     Vanilla

Freeze the candy bars.
Beat the eggs by hand until fluffy.
Slowly beat in the sugar.
Add the cream, half and half, and vanilla and mix well.
Pour the mixture into an ice cream maker and freeze.
While the ice cream is freezing, place the frozen candy bars in a plastic bag and break them into small pieces with a knife handle.
When the ice cream is done, remove it from the ice cream maker and add the candy pieces. Mix well with a large spoon and store in the freezer.
Makes 1 quart.

13 thoughts on “Copycat Ben & Jerry’s Heath Bar Crunch Ice Cream

  1. Anni says:

    EGGS RAW? 3 eggs in the ice cream and not cooking the mixture for the ice cream? Sounds dangerous, is it not?

  2. I, too, am kind of skeptical about the raw eggs. But, if that’s what it calls for then I guess it might be okay? It ends up getting frozen, right?

  3. howdah says:

    If you are worried about raw eggs, you can always substitute pasteurized egg substitute. Except for very young children, elderly and people with compromised immune systems there probably will not be a problem. We used raw eggs in recipes all the time when I was younger and never had a problem.

  4. I made the recipe and it is wonderful, no problem with the uncooked eggs either. I have other recipes that call for uncooked eggs in ice cream and never had a problem, maybe the freezing process does something to make them safe? – I don’t know.

  5. Amy says:

    I’ve seen ice cream recipes that require the eggs to be cooked (tempering?) then cooled, which is why I avoid those recipes. I’d be willing to try this with Eggbeaters, though.

  6. Janet says:

    You will never know if your eggs are infected with salmonella until you get sick from eating one raw. Freezing does not kill salmonella. Never serve uncooked egg to elderly or young children…it can be deadly to weaker systems. To make this recipe, make a custard (cook to 160 degrees F.) out of the eggs, sugar & milk. Cool, then add the cream. Chill mixture, then freeze in ice cream maker.

  7. Julie says:

    I had homemade ice cream with raw eggs in it all my life. There is some recipes where you cook the mixture a little if it makes you feel better. But it never hurt me.

  8. Janet says:

    Freezing does nothing to kill the salmonella bacteria that can make young children, elderly, or those with a compromised immune system deathly ill. There is no way to tell if an egg is infected, same as raw poultry. I do use raw eggs on occassion, but have to tell you I became quite ill just one time. I am a bit more careful these days. Take the time to heat, stirring, the custard until it just begins to thicken (then cool), or use pastuerized egg product.

  9. mixie says:

    Using truly free-range, naturally-fed, pasture-raised eggs eliminates the food safety concern. No worries about salmonella until industrial egg production. You can also dunk eggs in boiling water for a few seconds to kill the cooties on the shell–as all salmonella is carried on the exterior of the egg, not the raw insides.

  10. BAkerChick says:

    The sugar chemically reacts withthe egg yolks and actually cooks the eggs so its fine. Cooking the eggs create more of a custard ice cream. IT syour preference. Be well and cheers
    Baker Chick.

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