Monday, September 1, 2014

copycat ben & jerry's vanilla heath bar crunch

Yesterday, we wrapped up the better part of the summer with the Giro della Montagna here on the Hill in St. Louis.  I love a good tradition, and the Giro has given me ample opportunity over the last four years to take part in one in my own neighborhood.


This year, I (yet again) made meatballs, but, this time, I paired them with some amaretti morbidi cookies (that disappeared in a flash) and homemade ice cream for dessert.  I typically try to subscribe to the Italian theme of the Giro, but I couldn't resist making loaded oatmeal cookie maple ice cream again (recipe coming soon).


Of course, I also normally have a twelve-year-old sister placing her dessert order; however, this year, she was out of town with a friend for the whole weekend.  In fact, she even got to skip a day of school on Friday...


She explained to me that she was allowed to do this because she is "the youngest and the most spoiled."


If she had been around, I would have likely had to make something a little more traditional than maple ice cream, and this vanilla heath bar crunch might have just fit the bill.  It has my favorite Ben & Jerry's sweet cream base, and it is (over)loaded with bits of heath bar.  Ben & Jerry's has their own recipe (not based on this sweet cream base) that is prominently featured in their book, in which they talk about how they drop a box of frozen heath bars from a six foot ladder in order to achieve perfect sized heath bar bits; however; I'd say you're safe to just buy the bag of pre-chopped ones from the store.  But, that's just me.  (That and I don't have a six-foot ladder... Just a six-foot-five human who would probably get annoyed if I asked him to do such a thing regularly!)


Ingredients
2 eggs
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
2 tablespoons vanilla extract
about 1 cup Heath milk chocolate toffee bits (the kind labeled milk chocolate!  not just the kind that's labeled English toffee!)

Instructions
  1. In a large bowl, beat eggs with a whisk for about 2 minutes until light and fluffy.
  2. Slowly whisk in the sugar.  Whisk for another minute or so until light and fluffy.
  3. Pour in heavy cream, whole milk, and vanilla extract.  Whisk until you have a smooth mixture.
  4. Freeze ice cream in your ice cream maker according to the manufacturer's instructions.  During the last minute of churning (when the ice cream is soft-serve consistency and almost ready to be put in the freezer), pour in the bits of milk chocolate toffee.
  5. Freeze in an airtight container until ice cream is firm.
Adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book.


1 comment :

  1. This sounds incredible! Thanks for linking up with What's Cookin' Wednesday!

    ReplyDelete