| 1 | Using a sharp knife, cut the candy bars into ?to 1 inch chunks. |
| 2 | You should have about 1 cup. |
| 3 | Place the chucks in a bowl, cover and freeze. |
| 4 | Whisk the egg in a mixing bowl until lihgt and fluffy, 1-2 minutes. |
| 5 | Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. |
| 6 | Pour in the cream, milk, vanilla, and whisk to blend. |
| 7 | Tranfer the mixture to ice cream maker and freeze following manufactorer"s instructions. |
| 8 | After the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue freezing until the ice cream is ready. |
| 9 | Makes generous 1 quart. |
| 10 | Variation: coffee heath bar crunch: omit vanilla and substitute 3 tb. good quality freeae-dried coffee. |
| 11 | Add 2 tb coffe with the cream and milk, and add the remaining 1 tbls coffee with the candy( after the ice cream stiffens |
