CADBURY CREME EGG ICE CREAM

 ICE CREAM RECIPE WITH CADBURY CREME EGG

The most delectable Easter ice cream delicacy is made with this straightforward vanilla ice cream that has chopped Cadbury Creme Eggs incorporated in it.

Ingredients

• 2 cups of cream, thick
• 12 ounces of whole milk
• Granulated sugar, 3/4 cup
• 1/4 tsp. salt
• 4 big yolks of eggs
• Tbsp. vanilla, two
• Roughly sliced six Cadbury Eggs (plus more for topping)

Instructions

In a medium-sized saucepan, warm the cream, milk, sugar, and salt over medium heat. As soon as the mixture begins to boil, stir regularly. Then turn off the heat.

In another medium-sized heatproof bowl, whisk the egg yolks very softly while the cream/milk mixture is still cooking.

While whisking, slowly add roughly half of the heated milk or cream into the bowl containing the egg yolks. The eggs won't scramble because of this gentle tempering.

The remaining milk should then be added to the egg/milk mixture in the pan.

While whisking, continue to cook over moderate heat. After about 5-7 minutes, when the mixture has thickened enough to coat the back of the spoon, turn off the heat.

Add vanilla to the egg/milk mixture that has been strained into a separate, big bowl.

Refrigerate for at least 4 hours after covering the bowl with plastic wrap, making sure the plastic wrap touches the surface of the liquid to prevent skin from forming.

After the liquid has chilled, freeze it in an ice cream maker according to the manufacturer's directions, adding the Cadbury Creme Egg pieces just before the ice cream has finished processing.

Remove the ice cream from the freezer and place it in sealed containers so it may continue to solidify for at least 6 hours.

Follow me