Rich home made Easter egg ice cream, crammed full of crushed Mini Egg and Creme Egg pieces. Perfect for an Easter treat 🙂
If I was stuck on a desert island, the one thing I would take with me is a tonne of chocolate ice cream. And a freezer. Chocolate ice cream is my vice. And I’ve been dying to have a go at making some of my very own. What better excuse than the chocolatiest of all holidays – Easter.
This Easter egg ice cream is surprisingly easy to make, especially if you have an ice cream maker. I don’t have that luxury (yet), but I found a way to get perfectly smooth and silky ice cream without any fancy gadgets or special ice. But more on in the next few days…
This Easter egg ice cream is very rich. It’s got a tonne of milk, cream and chocolate all melted together and slowly frozen, to create something pretty special. I honestly think this could be the best thing I have ever made.
To make it a little bit more Easter, I smashed up a few mini Creme Eggs and Mini Eggs, and threw them in at the final stage of the process, just before the ice cream is put in the freezer for the last time. I also added some Cadbury Dairy Milk Buttons as well, because somehow they just taste like Easter to me. But you could add whatever takes your fancy. You can never have too much chocolate!
Taking photos of ice cream is hard. It melts.
If you’ve ever thought about making ice cream, but you thought it was just too tricky, then I’m here to tell you that it’s not as hard as it looks. It takes patience, and if you don’t have an ice cream maker then it is going to take up a good few hours of your day, what with all the freezing and mixing and freezing and mixing. But after all that is done, you can then settle down in front of the TV and demolish a whole bowl of gorgeous silky chocolate ice cream, and feel pretty damn amazing about the fact that you made it. All by yourself.
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- 75g (2.6oz) good quality dark chocolate (I used 75% dark Green & Blacks)
- 75g (2.6oz) good quality milk chocolate (I used 37% milk Green & Blacks)
- 200ml (¾ cup + 1 tablespoon) whole milk
- 100g (½ cup) white caster (US granulated) sugar
- 3 egg yolks
- 350ml (1½ cups) double or heavy cream
- 80g (½ cup) Cadbury Mini Eggs
- 90g (¾ cup) packet of mini Cadbury Creme Eggs
- A handful of Cadbury Dairy Milk Buttons (optional)
- Break the chocolate into small squares, and place in a heatproof bowl along with the milk. Place the bowl over a saucepan of boiling water, and stir until the chocolate has fully melted. There will probably still be little specks of chocolate in the milk, but that's fine. Remove the pan from the heat, and leave the chocolate milk to cool down slightly.
- In a separate bowl, beat the egg yolks and sugar with a handheld mixer, until thick and very pale in colour. Stir in the chocolate milk mixture (making sure it is cool enough not to cook the eggs).
- Put the chocolate mixture into a saucepan, and cook over a gentle heat. Stir the mixture continuously, as you want it to cook evenly. Do not let the custard boil, but make sure it reaches 75ºC or 160ºC to make the egg yolks safe to eat. Once the custard has thickened, remove from the heat and stir for a few minutes whilst it cools. You can tell that the custard is thick enough if it coats the back of a spoon, and when you draw a line on the back of the spoon with your finger, it doesn't run back on itself.
- Once the custard is fairly cool, whip the cream in a separate bowl until stiff peaks are formed. Add the chocolate custard to the cream, and beat well with a mixer until the cream and chocolate are fully incorporated.
- Put the mixture into an ice cream maker, following the manufacturer's instructions.
- Finally, fold in some broken up Mini Eggs, mini Creme Eggs, and Buttons (optional). Put the mixture into an ice cream tub, and put in the freezer to firm up completely.
- The ice cream will keep for a few months if kept in the freezer in an airtight container. Do not leave the ice cream out at room temperature for too long, or it will grow ice crystals when re-freezing.