Cadbury Creme Egg Ice Cream
Cadbury Creme Egg Ice Cream might be just the main course you are searching for. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 2093 calories, 89g of protein, and 161g of fat per serving. This recipe serves 1. For $8.07 per serving, this recipe covers 54% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up vanilla, eggs, vanilla bean, and a few other things to make it today. It is perfect for Summer. 337 people were glad they tried this recipe. It is brought to you by Chocolate Moosey. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is outstanding. Cadbury Crème Ice Cream, Cadbury Creme Egg Cupcakes, and Cadbury Creme Egg Milkshake are very similar to this recipe.
Servings: 1
Ingredients:
3 egg yolks
Regular Cadbury creme eggs chopped for garnish
12 mini Cadbury creme eggs, chopped
1 cup heavy cream
Pinch of salt
1/4 cup + 2 Tbsp sugar
1/2 tsp vanilla
1/2 vanilla bean
1/2 cup whole milk
Equipment:
sauce pan
sieve
whisk
bowl
blender
Cooking instruction summary:
Warm the milk, sugar, 1/2 cup cream, salt in a medium saucepan. Scrape the vanilla bean into the cream mixture then add the pod itself. Cover and remove from the heat. Let sit for 30 minutes.In a large bowl sitting in an ice bath, pour in the remaining 1/2 cup cream. Set a mesh strainer on top.In a small bowl, beat the egg yolks. Slowly whisk in some of the warm mixture then whisk the egg mixture into the milk mixture. Stir the milk mixture constantly over medium heat until thickened. Pour it through the strainer and stir it into the cream. Take the vanilla bean out of the strainer and back into the custard mixture. Add the vanilla extract. Let sit in the ice bath until room temperature.If you are using an ice cream mixer, follow your machine's instructions. Add the chopped mini eggs during the last few minutes of churning.If you are freezing it by hand, place the custard in the refrigerator to chill then move it to the freezer. Every 30-45 minutes, bring the mixture out and whisk it. When it is almost frozen, add the mini eggs and stir.When serving, top with regular Cadbury creme eggs for garnish.
Step by step:
1. Warm the milk, sugar, 1/2 cup cream, salt in a medium saucepan. Scrape the vanilla bean into the cream mixture then add the pod itself. Cover and remove from the heat.
2. Let sit for 30 minutes.In a large bowl sitting in an ice bath, pour in the remaining 1/2 cup cream. Set a mesh strainer on top.In a small bowl, beat the egg yolks. Slowly whisk in some of the warm mixture then whisk the egg mixture into the milk mixture. Stir the milk mixture constantly over medium heat until thickened.
3. Pour it through the strainer and stir it into the cream. Take the vanilla bean out of the strainer and back into the custard mixture.
4. Add the vanilla extract.
5. Let sit in the ice bath until room temperature.If you are using an ice cream mixer, follow your machine's instructions.
6. Add the chopped mini eggs during the last few minutes of churning.If you are freezing it by hand, place the custard in the refrigerator to chill then move it to the freezer. Every 30-45 minutes, bring the mixture out and whisk it. When it is almost frozen, add the mini eggs and stir.When serving, top with regular Cadbury creme eggs for garnish.
Nutrition Information:
covered percent of daily need
