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Coffee-heath-bar-ice-cream

Description Edit

IngredientsEdit

Directions Edit

  1. Line a 9 x 5 x 2-inch loaf pan with foil and set aside.
  2. Beat the egg yolks, in a large mixing bowl, with a wire whisk and blend in the sweetened milk, water and vanilla.
  3. Finely chop the candy bars by hand or in a food processor to measure 1 ¼ cups, then set aside.
  4. Beat the whipping cream, in a large mixer bowl, until stiff.
  5. Fold in the chopped candy with the whipped cream, into the egg yolk mixture.
  6. Pour into the prepared pan and cover.
  7. Freeze for 6 hours or until firm.


See also Edit

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