Instructions: 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 manufactorers 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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