6 large egg yolks
1/4 c sugar
1/8 tsp salt
3 c heavy cream
1 c buttermilk
Ice Water in a bowl
1 tsp pure vanilla extract
2 c chopped chocolate-covered cookie candy bars (like Twix or Kit Kat)
1. In a medium bowl, whisk together the egg yolks, sugar and salt. In a medium saucepan, heat the cream and buttermilk over medium heat, stirring occasionally, until almost simmering, about 5 minutes. Add to the egg mixture in a slow stream, whisking constantly, then pour into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and registers 175 on an instant read thermometer. (about 8 minutes)
2. Pour the custard into a medium bowl set in an ice water bath; stir in the vanilla. Let cool, then cover and refrigerate for at least 4 hours.
3. Using an ice cream machine, process the custard according to the manufacturer's instructions. Fold in the chopped candy bars, then transfer to an airtight container and freeze until firm. About 4 hours.
Makes 1 1/2 quarts
