9	egg yolks
1 cup	granulated sugar
2 cups	whole milk
2 cups	heavy cream
2 tablespoons	instant espresso
½ teaspoon	kosher salt
1 teaspoon	vanilla extract
4	Heath bars, broken (optional)

1. Whisk egg yolks and ½ cup sugar until pale yellow.
2. Meanwhile, bring remaining ½ cup sugar, milk, cream, espresso powder, and salt to a full boil.
3. Immediately pour hot milk mixture in a slow steady stream into egg mixture while vigorously whisking.
4. Add vanilla. Cool over ice bath. Chill overnight.
5. Freeze in ice cream maker. Fold in Heath bars. Freeze for 2 hours.