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Recipe by: lamar
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See below ingredients and instructions of the recipe
4 Heath Bars 2 c Heavy or whipping cream
2 lg Eggs 1 c Whole wilk
3/4 c Sugar 2 ts Vanilla
Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You
should have about 1 cup. Place the chucks in a bowl, cover and freeze.
Whisk the egg in a mixing bowl until lihgt and fluffy, 1-2 minutes. Whisk
in the sugar, a little at a time, then continue to whisk until completely
blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk
to blend. Tranfer the mixture to ice cream maker and freeze following
manufactorer's instructions. After the ice cream stiffens (about 2 minutes
before it is done) add the candy, then continue freezing until the ice
cream is ready. Makes generous 1 quart.
Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3 tb. good
quality freeae-dried coffee. Add 2 tb coffe with the cream and milk, and
add the remaining 1 tbls coffee with the candy( after the ice cream
stiffens.
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The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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