Caramel Ice Cream with Easter Eggs
User Reviews
5
Caramel Ice Cream with Easter Eggs
Description
This ice cream starts with melting light brown sugar and butter to create a caramel base, which is then blended with warm milk, eggs, granulated sugar, and vanilla paste to form a custard. The mixture is gently cooked until slightly thickened without boiling to avoid curdling, then cooled thoroughly. Lightly whipped double cream is mixed in to enrich the custard before freezing in an ice cream maker.
Chunks of chocolate mini eggs and chopped crème eggs are added during churning to introduce chocolate texture and bursts of candy sweetness. The result is creamy ice cream with caramel undertones and little pockets of chocolate throughout.
This ice cream is decorated optionally with extra mini eggs when served. It’s an effective way to use seasonal Easter candy while creating a classic caramel ice cream with textural variety.
Ingredients
- 90 g brown sugar soft, light
- 50 g butter unsalted
- 300 ml milk warm
- 2 egg large
- 65 g granulated sugar
- 1 tsp vanilla paste
- 300 ml cream double
- 100 g Chocolate Mini Eggs smashed up (kept in fridge until needed)
- 2 creme egg chopped up (kept in fridge until needed, or Caramel Egg
Garnish
- mini eggs optional, extra, to serve
Instructions
- Place the light brown sugar and butter in a pan and heat until melted.
- Allow to bubble for 1 minute.
- Turn down the heat and add the warm milk, stirring until gently heated through.
- Beat the eggs and sugar until thoroughly mixed then stir in the warm milk mixture and vanilla paste.
- Use a sieve to strain the mixture back into the pan.
- Stir over a low heat until the custard thickens slightly (it mustn't boil or simmer or it will curdle). It should just coat the back of a spoon.
- Cool the custard by pouring it into a bowl and place it in a larger bowl, a third full of iced water – this takes about 20 minutes.
- Meanwhile whisk the double cream lightly (until forms floppy peaks, you don't want stiff cream). Place in the fridge until custard has cooled.
- Once the custard has cooled mix in the cream and put in the fridge for at least 10 minutes.
- Pour the ice cream mixture into an ice cream maker, switch on and then pour the broken up Easter egg pieces down the shoot gradually to mix in evenly.
- Once the ice cream is ready, spoon it into a suitable container and allow it to freeze fully for several hours before serving.
- Serve with extra Mini Eggs if wished.
User Reviews
Overall Rating
5
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