Cadbury Creme Egg Ice Cream
This simple vanilla ice cream has chopped Cadbury Creme Eggs mixed in, making for the most delicious Easter ice cream treat!
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Makes: 1 ½ quarts
Ingredients
- 2 cups heavy cream
- 1 ½ cups whole milk
- ¾ cup granulated sugar
- ¼ tsp salt
- 4 large egg yolks
- 2 Tbsp vanilla
- 6 Cadbury Eggs, roughly chopped (plus more for topping)
Instructions
- Heat cream, milk, sugar, and salt in a medium-sized saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer. Then remove from heat.
- While cream/milk mixture is heating, lightly whisk the egg yolks in a separate medium-sized heat-proof bowl.
- Slowly pour about half of the warm milk/cream into the bowl with the egg yolks, whisking while you do so. This will temper the eggs so they don't scramble.
- Then pour the egg/milk mixture back into the pan with the rest of the milk.
- Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 5-7 minutes, remove the saucepan from heat.
- Strain the egg/milk mixture into a separate large bowl and stir in vanilla.
- Cover bowl with plastic wrap, making sure plastic wrap is touching top of liquid so skin does not form, and refrigerate for at least 4 hours.
- Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions, mixing in Cadbury Creme Egg pieces when ice cream is almost done processing.
- Remove ice cream to airtight containers and put in freezer for at least 6 hours to continue to harden.
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