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Cadbury Easter Cream Egg Ice Cream Recipe

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[youtube https://www.youtube.com/watch?v=7LicvENvHqQ&w=560&h=315]

welcome friends welcome back to the kitchen it is mid-june 2020 and i haven't had a haircut since january when this whole lockdown started i already needed a haircut and now it's getting really desperate and it's probably going to be at least a couple of weeks before barber shops open here in toronto so i have been wearing a hat a lot lately you may have noticed that in the videos today i decided to go hatless we'll see how that works out we're going to make an ice cream today and i'm going to use the last of the easter candy that we've had hanging around our house i'm just going to stick it into a regular vanilla ice cream and i'm going to see what happens so i've got some easter cream eggs and a small chocolate bunny now i'm going to use the same ice cream base that i've been using in the last few recipes and we're going to start out with 35 cream and 325 milk to that i'm going to add some dry milk powder now this is skim milk powder so it is mostly just milk protein and i'm putting that in because we're trying to do two things the added protein from the milk powder is going to help with texture immensely it will help maintain the structure of the tiny little air bubbles inside the ice cream and those air bubbles are going to make the ice cream smoother and easier to scoop it's not going to freeze as hard we're also going to add at this point some salt just a little bit of salt and the next thing is corn syrup the dreaded corn syrup so this is not high fructose corn syrup but it is an invert sugar corn syrup and an invert sugar is what you want to add again to home ice cream in order to get better texture and the thing about an invert sugar is that it essentially lowers the freezing point of water of the water that's in the milk and by lowering that freezing point you get ice crystals that are smaller and the smaller the ice crystals the better the texture of the ice cream which leads to better flavor as well so we're going to stir that in and we're just going to bring this up to a point where it's starting to scald you don't want it to boil but you do want it to get quite hot okay so the easter cream eggs i've got a small bag of mini eggs here and i'm going to take about half of them and i'm going to melt them into the ice cream that half i'm going to save and put into the ice cream when it's half frozen i'm also going to put this this bunny in here so i'm going to peel these and melt them into the cream mixture okay while that melts i have here five egg yolks and some sugar and i'm gonna beat these together until they change color and they're light and airy okay back to the milk now you have to be very careful with this what i'm learning is that the easter cream eggs don't melt very nicely they seem to stick to the bottom and clump together so you're going to have to keep an eye on this and really kind of stir it so that these clumps don't burn to the bottom of the pan otherwise i think this milk is up to temperature so the next step is to temper the egg yolks and this isn't that really difficult thing that most people make it out to be if you just go slow and steady everything is fine the idea is that you want to bring the egg yolks up to temperature without curdling them or cooking them or turning them into scrambled eggs and that's as simple as just dribbling in a little bit of hot milk at a time while whisking and you just do a slow steady stream let off a little bit keep whisking a little bit more and you're going to bring the eggs up to temperature and then it's just going to be fine so at this point the eggs are up to the temperature of the milk and now we just pour them back into the pot and so what we're doing here is making a custard and the idea is that we want to bring this up to about 170 degrees fahrenheit somewhere between 170 and 180 degrees fahrenheit that's going to do two things it's going to cook it and create a thick custardy type mixture not too thick but a thicker custardy mixture and it's also going to cook the eggs so for people who are afraid of uncooked eggs this is the step where you're pasteurizing the egg so give it a little bit of a whisk don't let it boil don't let it burn bring it up to 170 degrees fahrenheit and then we'll move on there we go so we have reached the temperature we need we'll pull that off now if you go over that 170 degrees it's not a huge deal that is kind of the target temperature that's the lowest temperature that you're looking for you go up to 180 185 everything's going to be fine just don't bring it to a boil okay so got everything out of the pot i've got a little bit of vanilla and i'm going to put that in now you don't want to put it in while it's still on the heat stir this in now i'm going to bring this down to as cold as i can get it without freezing it before i put it into the ice cream machine and this cooling step is vitally important it really helps you get a much better texture in the end so cool this quickly and i'll see you back here soon okay the ice cream batter is fully chilled the ice cream maker is on and down to temperature in this case you just want to give the custard a little bit of a stir it could have thickened a little bit and you want to make sure that it's it's fairly loose before you pour it in you don't want any chunky bits and in we go and while the ice cream is chilling i'm just going to cut up these cream eggs and we'll mix them in a little bit later this is the point where the ice cream machine is telling me to put the mix-ins in so we will add those last few pieces of chopped up easter cream egg and let it go the machine has stopped so it's time to transfer the ice cream into another container now i've had this glass bowl in the freezer for a while so it is really cold one of the things you don't want to do is transfer your partially frozen ice cream into a warm bowl you want to make sure your bowl is cold so the ice cream at this point is just soft serve so we need to get it into this bowl and into the freezer to harden up okay an hour to in the freezer just to let this firm up and then we'll give it a taste as always super excited to see ice cream hey friends hey glen ice cream so cadbury creme egg ice cream with a small uh easter rabbit thrown in for good measure so it's kind of a chocolate ice cream it's kind of uh who knows what flavor are cadbury cream eggs like what is the flavor inside beyond sugar sugar bomb yeah all right so some of them are melted into the okay because i see a few whole whole-ish ones and then there's some chunks i threw in at the end oh get it on there there we go little chunks of egg kind of a almost a weird caramel flavor yeah i'm kind of surprised that there's a caramel flavor to it um okay when you get a little piece of the cream egg in your mouth and you get some a hit of that sugar and the crunch of the chocolate this is really good is it yeah now yeah actually i'm always surprised when we make crazy things and they work out you think oh what's that don't like candy pizza i really still think candy pizza was a good idea okay so yet another winning ice cream flavor um we're going to keep making ice cream over the summer although we are now officially out of chocolate treats we're out of chocolate treats that's true so i've got some really good ideas already from people who have left comments telling me about various ice creams that i've never heard of leave a comment below let me know what ice cream you'd like to see us make um thanks for stopping by stay safe see you again soon you

Source: Youtube

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