4 Heath bar candy bars (each 1 3/16 oz.) chopped into 1/2 to 1" pieces
2 slightly beaten eggs
3/4 c. sugar
2 c. heavy cream
1 c. milk

Place candy bar pieces in a 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 manufacturers instructions until ice cream begins to stiffen, about 30 minutes. Remove dasher from container. Fold in candy pieces. Cover; freeze in freezer at least 4 hours for soft consistency or overnight for firmer consistency.