Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 1 cup crushed Mini Eggs (plus extra for topping)
- 1 pinch of salt
Instructions
In a medium saucepan, heat the heavy cream and milk over medium heat until warm but not boiling. Stir occasionally to prevent burning.
In a separate bowl, whisk the egg yolks and sugar until they become pale and slightly thickened. This step helps create the creamy custard base.
Slowly pour about ½ cup of the warm milk mixture into the egg yolk mixture, whisking constantly to prevent scrambling. Gradually add the rest, stirring well.
Pour the custard back into the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
Remove from heat and stir in vanilla extract and a pinch of salt. Let it cool slightly, then cover and refrigerate for at least 4 hours or overnight.
If using an ice cream maker, churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Gently fold in the crushed Mini Eggs, distributing them evenly throughout the ice cream.
Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm.
Scoop the ice cream into bowls or cones, top with extra Mini Eggs, and enjoy this creamy, chocolatey delight!
- Prep Time: 15 minutes
- Chill Time: 4-6 hours (or overnight)
Nutrition
- Calories: 280
- Sugar: 26g
- Fat: 16g
- Carbohydrates: 30g
- Protein: 4g