Cadbury Creme Egg Ice Cream

Ingredients

• 2 cups heavy cream
• 1 ½ cups whole milk
• ¾ cup granulated sugar
• ¼ tsp salt
• 4 large egg yolks
• 2 Tbsp vanilla
• 6 Cadbury Eggs, roughly chopped (plus more for topping)

Instructions

• Heat cream, milk, sugar, and salt in a medium-sized saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer. Then remove from heat.
• While cream/milk mixture is heating, lightly whisk the egg yolks in a separate medium-sized heat-proof bowl.
• Slowly pour about half of the warm milk/cream into the bowl with the egg yolks, whisking while you do so. This will temper the eggs so they don’t scramble.
• Then pour the egg/milk mixture back into the pan with the rest of the milk.
• Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 5-7 minutes, remove the saucepan from heat.
• Strain the egg/milk mixture into a separate large bowl and stir in vanilla.
• Cover bowl with plastic wrap, making sure plastic wrap is touching top of liquid so skin does not form, and refrigerate for at least 4 hours.
• Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions, mixing in Cadbury Creme Egg pieces when ice cream is almost done processing.
• Remove ice cream to airtight containers and put in freezer for at least 6 hours to continue to harden.