Candy Explosion Ice Cream

Ingredients:

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1 cup whole milk

pinch of salt

3/4 cup sugar

1 vanilla bean, split lengthwise

2 cups heavy cream

6 large egg yolks

1 teaspoon pure vanilla extract

2 cups crushed candy bars (combination of Butterfinger, Snickers and Twix)

Methods:  

Combine the milk, sugar, 1 cup of the cream, and the salt in a medium saucepan.  Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod.  Heat over medium-high, stirring occasionally, until the mixture is warmed through.  Remove the pan from the heat, cover, and let the mixture steep for 30 minutes.  

Pour the remaining cup of cream into a bowl and set a fine mesh strainer over the top.  In a separate medium bowl, whisk the egg yolks until smooth.  Slowly pour the warm milk mixture into the bowl with the egg yolks, whisking constantly.  Return the entire mixture to the saucepan and place over medium heat.  Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon.  

Pour the custard through the mesh strainer into the bowl with the cream.  Stir in the vanilla.  Let cool slightly, then cover and refrigerate until completely chilled.  Remove the vanilla bean before churning.  Freeze in an ice cream maker according to the manufacturer's instructions.

Mix crushed candy bars in churned ice cream.  Transfer to a freezer-safe container and store in freezer until ready to eat.  Ice cream will be more like soft serve immediately after churning and will take a few hours to harden in the freezer.

  Recipe from>>>coffeeandcannolis