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Candy Jar Ice Cream

June 2009
Candy Jar Ice Cream

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Makes: 6 servings

Prep: 40 mins

  • 6 large egg yolks
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 3 cups heavy cream
  • 1 cup buttermilk
  • Ice water
  • 1 teaspoon pure vanilla extract
  • 2 cups chopped chocolate-covered-cookie candy bars, such as Twix and Kit Kat
  1. In a medium bowl, whisk together the egg yolks, sugar and salt. In a medium saucepan, heat the cream and buttermilk over medium heat, stirring occasionally, until almost simmering, about 5 minutes. Add to the egg mixture in a slow stream, whisking constantly, then pour into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and registers 175 degrees on an instant-read thermometer, about 8 minutes.
  2. Pour the custard into a medium bowl set in an ice water bath; stir in the vanilla. Let cool, then cover and refrigerate for at least 4 hours.
  3. Using an ice cream machine, process the custard according to the manufacturers instructions. Fold in the chopped candy bars, then transfer to an airtight container and freeze until firm, about 4 hours.