Ingredients
1 egg, lightly beaten2/3 cup sugarDash salt1 cup milk3 ounces German sweet chocolate, melted and cooled2/3 cup heavy whipping cream2 tablespoons strong brewed coffee3/4 teaspoon vanilla extract2 Heath candy bar (1.4 ounces each), crushed1/3 cup chopped pecans
Preparation
In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours.
Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.
