Enjoy the rich, creamy texture of homemade chocolate ice cream with the crunchy goodness of Heath bars. Adding malted milk powder to this classic treat makes it taste better and brings back memories.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 cup malted milk powder. 4 large egg yolks. 6 ounces semisweet chocolate, chopped. 3 Heath bars, chopped or similar toffee candy bars.
Instructions: Mix the heavy cream, milk, sugar, and malted milk powder in a saucepan. Heat the mixture over medium-low heat, stirring it every now and then, until the sugar and malted milk powder are gone and the mixture is hot but not boiling. Whisk the egg yolks in a different bowl. Whisk in about a cup of the hot cream mixture at a time. While stirring all the time, pour the egg mixture back into the saucepan with the rest of the cream mixture. Stir the mixture all the time over medium heat for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon. Do not let it get too hot. Take it off the heat and mix in the chocolate chips until they melt and are smooth. Put the mix in a bowl and let it cool down until it's room temperature. Then put the dish in the fridge with the lid on for at least 4 hours or overnight until it is completely cold. After the mixture has been chilled, use an ice cream maker according to the directions that came with it. Add the chopped Heath bars in the last few minutes of churning and let them mix in with the ice cream. Put the ice cream in a container and freeze it until it's firm, which should take about 4 hours or overnight. Serve and have fun!
Prep Time: 20 minutes
Cook Time: 10 minutes
The Libertarian Republic
