It's getting pretty warm here. Summer is upon us and soon our evening/morning lows will only be about 90 degrees. I'm serious, once it starts registering over 105 consistently, day after day, our nights and mornings will be as warm, if not warmer, then most of your daily highs. Aaaahhhhh... it's the life of the city desert dweller, what can I say.
So, how do we beat the summer heat around here? With ice cream of course!!
I won't lie to you, not only could I eat pasta every day, but I could eat ice cream every day too. I can be bought with ice cream, by the way, just in case you are in need of something from me.
But, enough of me, let's talk ice cream. One of our favorite ice creams so far has been the Vanilla Ice Cream I posted last year. It was A-M-A-Z-I-N-G!!! But this one... I have to say, this base ice cream, was really, really, REALLY good. It gave the vanilla ice cream a run for it's money, that I can safely say. Then again, this one did rank a little higher in my book because of the Heath Bar pieces. I do love me some chocolate coated toffee in my vanilla ice cream.....put a little chocolate syrup on top and, well... I've said this before... BUT... Heaven!!!
Heath Bar Ice Cream
Adapted from Food.com
1 (14oz) can sweetened condensed milk (NOT evaporated milk)
2 Tablespoons vanilla
2 cups half and half
2 cups whipping cream
30 miniature Heath candy bars, chopped
Combine sweetened condensed milk, vanilla, half and half, and cream in a large bowl and mix well. Cover and chill for at least 2 hours.
Pour chilled cream mixture into a bowl of an ice cream maker and process according to manufactures directions. Add the chopped Heath bars in the last 5 minutes of churning. Scoop into plastic containers with a lid, seal, and freeze for a few hours before serving. Enjoy!
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