Mini Egg ice cream

Ingredients

• 1 litre cream.
• 1 litre milk.
• 2 cups sugar.
• cup chocolate sauce.
• 2 tsp vanilla extract.
• family-size pack of Cadbury Mini Eggs.
• 25 egg yolks.

Method

1. Combine milk, cream, chocolate sauce and one cup sugar into a six quart pot and gradually bring up to 73 C/164 F.
2. When this mixture comes up around 60 C/140 F, creamegg yolks with the remaining one cup of sugar andvanilla extract.
3. Use anelectric mixer on high speed, for about three minutes, until the yolks andsugar are thick andpaleand the whisk leaves a nice trail. If creaming by hand, it will take longer, about ten minutes.
4. Once you have creamed your yolks andsugar, and your dairy mix has come up to 73 C/164 F, take a ladle and while whisking, slowly pour the hot cream into the creamed egg yolks andsugar. This is called tempering.
5. Take your bowl of tempered egg yolks, and slowly stream it back into your six quart pot with the remaining cream in it.
6. Try to keep a consistent temperature of 73 C/164 F. If your mixture needs to come up to a higher temperature, or cool down, just make sure you whisk continuously.
7. Once your tempered egg yolks have been fully combined in your six quart pot, and you have achieved a temperature of 73 C/164 F, you can kill the heat, and strain your mix through the finest strainer you have on hand. The base you have made is called crme anglaise.
8. Once fully chilled, add chopped Mini Eggsto your crmeanglaise. You can also sprinkle some Mini Eggs on top.
9. Follow the manufacturer's instructions on your ice cream machine and you have Mini Egg ice cream, or if you don't have an ice cream maker, enjoy it ascrmeanglaise.