Kit Kat Ice Cream Recipe

Instructions

1. Place half-and-half and the heavy cream into saucepan, and heat over medium heat. Bring the mixture just to a simmer, stirring occasionally and remove from heat.
2. Next, in mixing bowl whisk the egg yolks until they lighten in colour, then gradually whisk in the sugar. Now temper the cream mixture by gradually adding small amounts of the cream, until 1/3 has been added. Finally pour in the remainder and return the entire mixture to the saucepan. Continue to cook over low heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon -reaching 170 to 175 degrees F.
3. Next pour the mixture into a container and cool at room temperature half an hour. Stir in the vanilla, and the inside scraping of the vanilla bean (or omit the vanilla bean and use 2 tsp of vanilla extract). Refrigerate the mixture 4-8 hours until the temperature is 40 degrees F or below.
4. Pour the mixture into your ice cream maker and follow the manufacturer’s direction. Meanwhile, chop the kit kat bars into small pieces. Finally during the last 5 min. in the ice cream maker, add in the chopped kit kat pieces. Enjoy from the ice cream maker as soft serve or freeze 3-4 hours in the freezer for the ice cream to fully harden.