Heath Bar Crunch Ice Cream

4 (1 3/16 ounce) original Heath bar candy
    bars, chopped into 1/2 to 1 inch pieces
2 eggs, lightly beaten
3/4 cup granulated sugar
2 cups heavy cream
1 cup milk

Place candy bar pieces in small bowl; cover with plastic wrap and freeze.

Beat eggs until light and fluffy, 1 to 2 minutes. Gradually beat in sugar, 1/4 cup at a time. Beat 1 minute. Stir in heavy cream and milk. Transfer mixture to ice cream maker; freeze according to manufacturer's directions until ice cream begins to stiffen, about 30 minutes.

Remove dasher from container. Fold in candy bar pieces. Cover; freeze in freezer at least 4 hours for soft consistency or overnight for firmer consistency.

Yields 1 1/4 quarts.