Skor Bar Ice Cream Ben Jerry Style Recipes

SKOR BAR ICE CREAM -- BEN & JERRY STYLE

Steps:

• Freeze the Skor bars.
• Beat the eggs until fluffy.
• Slowly beat in the sugar.
• Add the cream, the half-and-half and the vanilla and mix well.
• Pour the mixture into your ice-cream maker and freeze.
• While the ice cream is freezing take the frozen Skor bars and put them in a plastic bag and break them into small pieces with a knife handle or a meat tenderizing mallet.
• When the ice cream is done, remove it from the container and mix in the Skor bar pieces.
• Pour into a Tupperware and freeze.
• Note: Most of the Skor bars should be crushed into crumbs, but stop abusing the candy when there are still some 1 inch and 1/2 inch chunks left.
• Another note: Ben& Jerry's ice cream is known for it's denseness and lack of air.
• The less air in the ice cream, the thicker the consistency.
• You may find that this recipe fills up your ice cream maker more than you are used to.
• One last note, I promise: You can try experimenting with this recipe, substituting Heath bars, Reese's Peanture Butter Cups, Oreos, Kit Kats, M&m's and any other fun stuff for the Skor bars.

BEN & JERRY'S HEATH BAR CRUNCH ICE CREAM

Steps:

• Using a sharp knife, cut the candy bars into 1/4- to 1/2-inch chunks. You should have about a cup. Place the chunks in a bowl, cover and freeze overnight.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, and continue whisking until completely blended, about 1 minute more. Pour in the cream, milk and vanilla extract, and whisk to blend.
• Transfer the mixture to an ice cream maker and freeze, following the manufacturer's instructions.
• After the ice cream stiffens (about 2 minutes before it is fully frozen), add the candy (broken up into pieces), then continue freezing until the ice cream is ready.

BEN & JERRY'S CHOCOLATE ICE CREAM

Steps:

• Gradually whisk chocolate into the milk and heat, stirring constantly, until smooth.
• Remove from the heat and let cool.
• Whisk the eggs in a mixing bowl until light anf fluffy, 1-2 minutes.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
• Add the cream, vanilla and salt and whisk to blend.
• Pour the chocolate mixture into the cream mixture and blend.
• Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.
• Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.