Cadbury Creme Egg Ice Cream
This recipe creates a luxurious, vanilla-infused custard ice cream base, enriched with egg yolks and heavy cream. After chilling and churning, it is studded with chopped Cadbury Creme Eggs, offering a nostalgic and decadent frozen dessert perfect for any occasion.
Equipment
- 1 Medium Saucepan
- 1 Whisk
- 1 Fine-mesh Sieve
- 1 Ice Cream Maker
- 1 Airtight Freezer Container
Ingredients
Main
- * 1/2 cup whole milk
- * 1/4 cup plus 2 tbsp sugar
- * 1 cup heavy cream
- * pinch of salt
- * 1/2 vanilla bean
- * 3 egg yolk
- * 1/2 tsp vanilla
- * 12 mini cadbury creme egg chopped
- * regular cadbury creme egg chopped for garnish
Instructions
- Combine milk, 1/4 cup sugar, heavy cream, salt, and the scraped vanilla bean seeds (and pod) in a medium saucepan. Heat over medium heat until steaming, just before boiling.
- In a separate bowl, whisk the egg yolks with the remaining 2 tbsp sugar until pale and creamy.
- Slowly temper the egg yolks by gradually whisking about half of the hot milk mixture into the yolks. This prevents the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture. Return to medium-low heat.
- Cook, stirring constantly with a whisk or wooden spoon, until the custard thickens enough to coat the back of a spoon (nappe), reaching about 175-180°F (79-82°C). Do not boil.
- Remove the custard from heat. Stir in the vanilla extract and strain the custard through a fine-mesh sieve into a clean bowl. Discard the vanilla bean pod.
- Cover the custard and chill it completely in the refrigerator for at least 4 hours, or preferably overnight, until very cold.
- Once thoroughly chilled, churn the ice cream base in your ice cream maker according to the manufacturer's instructions.
- During the last 5 minutes of churning, or after churning is complete, add the chopped mini Cadbury Creme Eggs and churn briefly or fold them in until just combined.
- Transfer the churned ice cream to an airtight freezer container and freeze for at least 2-4 hours, or until firm. Garnish with additional chopped regular Cadbury Creme Egg before serving.
Notes
Ensure all ingredients for the base are thoroughly chilled before churning; this is crucial for a smooth, creamy texture. When tempering the egg yolks, slowly drizzle the hot cream mixture into the yolks while constantly whisking to prevent scrambling. Strain the base through a fine-mesh sieve after cooking to catch any cooked egg bits or vanilla bean remnants for a perfectly smooth consistency. Add the chopped Cadbury Creme Eggs during the last few minutes of churning, or fold them in after churning, to ensure they are evenly distributed without damaging the ice cream maker.