Are you bored of filling your face with Easter Eggs yet? Do you even have any left? My daughter has been handing her Creme Eggs over to me as I think she has reached a point of sugar overload and my son said he feared he’d given himself diabetes with the amount of chocolate he consumed on Easter Sunday! Well Caramel Ice Cream with Easter Eggs is certainly no cure for diabetes but is a delicious way of using up any stray Creme Eggs/Caramel Eggs and Mini Eggs eggs you may have still left.
If you don’t have an ice cream maker I can’t recommend them more highly! I just have a very basic cheap one I found half price in Aldi a few years ago and it’s the best £10 I ever spent. The base is a bowl that you pop in the freezer and a lid with motor and paddle just clip on to the top. We loved this ice cream and enjoyed it on Easter Sunday after our roast turkey (we like to mix things up here)!
I asked some fellow bloggers for their recipes using Easter Eggs and here are their suggestions:
Creme Egg Brownies – Fab Food 4 All
Easter Granola Cakes – Fab Food 4 All
Caramel Egg Brownies – Lovely Appetite
Fridge Cake Tray Bakes Recipes – Foodie Quine
Mini Egg Chocolate Covered Blondies – BakingQueen74
Polish Cheese Buns with leftover Easter Chocolate – Coffee & Vanilla
Caramel Ice Cream with Easter Eggs
- 90 g Soft light brown sugar
- 50 g Unsalted butter
- 300 mls Warm milk
- 2 Eggs large
- 65 g Granulated sugar
- 1 tsp Vanilla paste
- 300 mls Double cream
- 100 g Chocolate Mini Eggs smashed up (kept in fridge until needed)
- 2 Creme Eggs or Caramel Eggs chopped up (kept in fridge until needed)
- Extra Mini Eggs to serve optional
- Place the light brown sugar and butter in a pan and heat until melted.
- Allow to bubble for 1 minute.
- Turn down the heat and add the warm milk, stirring until gently heated through.
- Beat the eggs and sugar until thoroughly mixed then stir in the warm milk mixture and vanilla paste.
- Use a sieve to strain the mixture back into the pan.
- Stir over a low heat until the custard thickens slightly (it mustn't boil or simmer or it will curdle). It should just coat the back of a spoon.
- Cool the custard by pouring it into a bowl and place it in a larger bowl, a third full of iced water – this takes about 20 minutes.
- Meanwhile whisk the double cream lightly (until forms floppy peaks, you don't want stiff cream). Place in the fridge until custard has cooled.
- Once the custard has cooled mix in the cream and put in the fridge for at least 10 minutes.
- Pour the ice cream mixture into an ice cream maker, switch on and then pour the broken up Easter egg pieces down the shoot gradually to mix in evenly.
- Once the ice cream is ready, spoon it into a suitable container and allow it to freeze fully for several hours before serving.
- Serve with extra Mini Eggs if wished.