So when my friend Audrey came by this week to help me with some cooking and mentioned she had been making a homemade version of Ben and Jerry’s Coffee Heath Bar Crunch, my brain practically short-circuited, the synapses were so lit up with their version of a happy dance. Here’s her recipe, a classic custard base, infused with coffee, churned and then mixed in with broken up Heath bars before freezing. Enjoy! When completely combined, add the yolk mixture back into the rest of the of the base, and heat until the mixture reaches 170°F, or until it coats the back of a spoon. How to make ice cream without a machine - great instructions by David Lebovitz
