April 1, 2011

Cadbury Cream Egg Ice Cream | Munchies by Chef Stoner Gourmand

Yowza. I made a version of this last year with homemade frozen custard and some additional mini chocolate easter egg candies -- and it was fantastic -- but the Cadbury creme flavor did not carry through.

So, I decided to try a more direct version that is much simpler and you can quickly make at home (without an ice cream maker). The idea wass to mix in the crushed Cadbury eggs in a cold bowl with your favorite flavored ice cream (sort of like those franchise places with the frozen marble).

As you can see, we experimented with vanilla, but based on our findings other simple flavors would be just as tasty.

1 pint Vanilla Ice Cream (or FroYo)
3 Cadbury Creme Eggs
1 ceramic bowl (frozen for at least 1 hour)
2 wooden spoons

First, place a large ceramic bowl in the freezer for at least one hour. Remove from freezer and scoop out contents of ice cream pint. Place 3 cadbury eggs on top of the ice cream and start whacking with the wooden spoons.

Once the eggs have been mostly desecrated, start mixing and folding the ice cream until the chocolate is thoroughly mixed but you can still make out the yellow clumps of cream in the concoction. At this point, you may want to pop the bowl and it's contents back in the freezer for 5-10 minutes to prevent melting. Once the ice cream has firmed up, you can plate some in a bowl and store the rest in the empty pint container.

A friend of mine also pointed out that using a cracked egg on top of a single serving bowl of scooped icing would also be worth trying...


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