Cadbury Easter Cream Egg Ice Cream Recipe


Ingredients:
500 mL (2 cups) 35% whipping cream
250 mL (1 cup) 3.25% milk
30 mL (2 Tbsp) dry milk powder
30 mL (2 Tbsp) Invert sugar (like corn syrup)
154g Easter Cream eggs
100g milk chocolate
125 mL (1/2 cup) sugar
5 egg yolks
10 mL (2 tsp) pure vanilla extract


Method:
In a medium saucepan whisk together the cream, milk, dry milk powder, corn syrup, ½ of the easter Cream eggs, and milk chocolate.
Bring it just to a scalding temperature, stir making sure chocolate is melted, and then remove from the heat.

In a medium bowl, whisk together the yolks and the sugar.
Whisking constantly, temper the egg yolks with some of the hot cream.
Whisking pour the egg mixture back into the saucepan and cook over medium heat until the mixture reaches 170ºF.
Remove custard from the heat, and whisk in the vanilla.
Cool quickly with a bain marie or ice bath.
Cover and refrigerate until cold.
Place in your ice cream maker and freeze according to manufacturers instructions.
When half frozen. add in the remaining chopped up Easter Cream eggs.





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