Ice Cream is one of the post popular desserts in America. I am somewhat of a connoisseur of ice cream, after all I worked for Baskin Robbins for 5 years and loved almost all the flavors. Living in the South I’ve been introduced to a few favorite ice cream companies that trump Baskin Robbins, one is Blue Bell ice cream. But my most favorite ice cream is Braums, oh how I love me some Braums, especially banana pecan. With that said I think I just found another favorite ice cream that I can make myself called Heath Crunch. The recipe for the base is from FoodNetwork’s Alton Brown, but I add the heath crunch and it’s perfect. Give this recipe a try it isn’t that difficult and the results are delicious.
Heath Crunch Ice Cream
3 cup half-and-half
1 cup heavy cream
8 large egg yolks
9 oz. sugar
2 tsp. pure vanilla extract or paste
1 cup of heath crunch candy
Step 1: In medium saucepan heat cream and half-and-half on med-low to simmer stirring occasionally.
Step 2: In medium mixing bowl whisk the egg yolks until they are light in color. Gradually add sugar and whisk to combine.
Step 3: Temper the cream mixture into the eggs by gradually adding small amounts, until 1/3 cup of the cream mixture has been added. Pour the remainder of the cream into the egg mixture.
Step 4: Return egg cream mixture to the saucepan and cook stirring often until the mixture slightly thickens and coats the back of a spoon or reaches 170 to 175 degrees F. Pour mixture into a container and let sit for 30 min. then stir in vanilla. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4-8 hours until the temperature reaches 40 degrees F or below.
Step 5: Pour into an ice cream maker and process according to manufacturer’s directions.
Step 6: the end of the cycle add 1 cup of heath crunch tidbits (from the baking section) this should take approx. 25-35 min.
Serve: As is for soft serve or freeze another 3-4 hours to allow the ice cream to harden.