Before you start reading, I need you do me a huge favor.
Don’t judge me.
Yes, I have still have Easter candy leftover, including 18 mini creme eggs, 15 regular creme eggs, a bag of regular jelly beans, peeps, and Jelly Belly beans. I purposely saved the creme eggs to make this Cadbury Creme Egg Ice Cream. Otherwise, I wouldn’t have any left. I still have more on the counter, by the way. Good thing I don’t have anyone around to steal them.
I had all kinds of candy recipes planned in my head, but soon Easter came and went by pretty quickly. Well next week I’ll make this. Soon, next week became the last week in April. Man, I better get this Easter candy eaten up. I wonder if I’m the only one in the world who still has creme eggs left?
Did you know you can make ice cream without an ice cream maker? I do it all the time, thanks to David Lebovitz. You make your custard as directed, and instead of putting it into the mixer, you put it in the freezer. Every 30 minutes or so, you bring it out and whisk it up to help break up the ice crystals. When it’s almost frozen, you stir in any mix-ins you may have. Otherwise, they would just sink to the bottom.
Of course, if you’re like me, you either get distracted or make it right before bed and are not awake to stir it (the ice cream still turns out fine by the way. Not as good as stirring it but still good). Since I had to stir in the candy, I set a timer to remind myself. Of course I made the custard shortly before bedtime, so I put it in the fridge then froze it the next day. Normally I’d let it go overnight, but those eggs needed to be added at the right time! I made vanilla ice cream and chopped up both regular mini creme eggs and caramel mini eggs. I prefer the regular creme, but I’m not complaining either way. Then when I served it, I topped it with a chopped-up large creme egg.
- 1/2 cup whole milk
- 1/4 cup + 2 Tbsp sugar
- 1 cup heavy cream
- Pinch of salt
- 1/2 vanilla bean
- 3 egg yolks
- 1/2 tsp vanilla
- 12 mini Cadbury creme eggs, chopped
- Regular Cadbury creme eggs chopped for garnish
- 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.
Source: Adapted from The Perfect Scoop