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When I was younger, my favorite commercial was the Cadbury Bunny Tryouts. All of the animals, including a pig, a lion, a cat, a goat, and a tortoise, have bunny ears on pretending to be the Cadbury bunny. Admittedly, it is still one of my favorites. The lion, in particular, cracks me up every time. “There’s only one Cadbury bunny,” the commercial states. I would say the same is true of the Cadbury egg. There’s only one Cadbury creme egg.
With Easter approaching, I’ve been looking for some yummy, Easter themed treats to put together. I realized that with spring temperatures finally arriving, it was time to dust off my good ‘ole ice cream maker.
(If you don’t yet have one of these, you seriously need to invest in one. It makes it SO. EASY. to have homemade ice cream that is truly even better than store bought. You can check it out here – Cuisinart Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker, Black)
When I was a kid, my mom had one of the old ice cream makers. You know, the ones that required ice and rock salt. I remember she would only set it up and use it in the garage, and I honestly don’t remember her pulling it out all that frequently. She always said that it was so unpredictable – you just never knew if the ice cream would set up properly or not.
Well, let me tell you, that is definitely not a problem with this one. You get amazing ice cream every time, and I still often can’t believe how freakin’ easy it is.
So, back to the Cadbury egg. I love Cadbury eggs and was brainstorming the other day about how I could use them (other then simply devouring them straight out of the wrapper, which is what usually happens). Then, it came to me. I could put them in ice cream!
Cadbury creme eggs + homemade ice cream = Winning combination!
So, I tried it, and I must say – it’s pretty delicious.
First, I mixed together the ingredients for a simple vanilla base. Once mixed, you dump it into the ice cream maker, and let the machine work its magic.
About 15-20 minutes into the churning, you’ll want to start dumping the Cadbury eggs into it. I have discovered, after various different ice cream flavor experiments, that if you are chopping up candy to add in, it is best to freeze it first. So, you’ll want to start chopping your frozen Cadbury eggs up into small(ish) pieces and tossing them into the ice cream maker.
I used 8 Cadbury eggs in this batch, but
if when I make this again, I will probably try 10-12. Personally, if I’m going to have candy in my ice cream, I want there to be plenty of it.
Note: The cream of the Cadbury’s will start to thaw pretty quickly, and it is pretty sticky. Just be sure to separate the chunks as you toss them into the mixer, so it gets evenly distributed.
Another note: You want to start adding the Cadbury pieces when the ice cream has started to solidify, but before it is completely done. The ice cream mixture will expand, and if you wait until the last minute, it won’t mix in as evenly because the machine will be too full.
The ice cream will be finished after about 25 minutes. It will more than likely be very soft at this point. So, I always transfer mine to a container (or two) and stick it in the freezer over night. (I use these – Tovolo Sweet Treats Tub – Raspberry, and I love them. FYI – These are one-quart containers, and my ice cream maker produces 2 quarts.) This will help firm it up a bit more.
The great thing about this ice cream, though, is that it doesn’t really ever get hard. It will stay a nice soft, scoopable consistency, even after being in the freezer for a few days.
Oh, and let’s not forget the chocolate ribbon. The easiest way to do this is to layer chocolate fudge into the ice cream as you are transferring it into the container. Just place a layer of ice cream, then a layer of chocolate fudge into your carton. And there’s no need to be stingy with the chocolate fudge. Make sure it’s a decent layer. None of this drizzling nonsense. Continue layering until you have transferred all of the ice cream. When you scoop this later, it will appear as if it has a chocolate ribbon within it.
Here’s the recipe:
- 1 1/2 c. whole milk
- 1 1/8 c. granulated sugar
- 3 c. heavy cream
- 1 1/2 tsp. pure vanilla extract
- 8-12 Cadbury Creme Eggs
- 1 jar chocolate fudge
- In a medium bowl, combine the milk and granulated sugar until the sugar is dissolved.
- Stir in the heavy cream and vanilla.
- Turn the machine on: pour the mixture into freezer bowl, and let mix until thickened (about 20-25 minutes).
- After about 15 minutes, chop up Cadbury eggs and add them to the freezer bowl.
- When done, the ice cream will have a soft, creamy texture.
- Transfer ice cream to an airtight container, layering with chocolate fudge.
- Place in the freezer for at least two hours.