Cadbury Crème Egg Ice Cream

By DeliciouslyDished

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Ingredients

• 3 1/2 cups heavy cream
• 1/4 cup cocoa powder (Dutch-process or Natural)
• 3/4 cup granulated sugar
• Pinch salt
• 2 TBSP corn syrup
• 1 TBSP plus 1 tsp. cornstarch
• 4 oz. milk chocolate (preferably milk chocolate)
• 8 oz. Cadbury Crème Eggs (the small ones), chopped (and unwrapped) and divided
• 1 tsp. pure vanilla

Details

Adapted from culinaryconcoctionsbypeabody.com

Preparation

Step 1

In a non-reactive sauce pot, whisk together 2 cups cream, cocoa, sugar, corn syrup, and salt; mix until smooth.
In a small bowl whisk together ¼ cup cream with the cornstarch to make slurry, set aside.
Add the chopped chocolate and 4 oz. of the Cadbury eggs and whisk until completely smooth. Remove from heat.
Add the remaining cream, cornstarch slurry, and vanilla. Whisk to combine.
Pour the mixture into a 1-gallon resealable plastic freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until the mixture is chilled through, about 30 minutes.
Pour the ice cream base into the ice cream maker and process until thick and creamy per the machine’s instructions.
Pack the ice cream into a resealable container (I like a long rectangular shape) then sprinkle with additional 4 oz. of Cadbury Crème Egg pieces. Cover and freeze for at least 4 hours.
This ice cream is ridiculously smooth! The kids loved it soo much and could not get over how creamy it was.