My biggest boy loves to cook, bake, get in the kitchen. For Father’s Day we made butter cookies that didn’t actually make it to the husband as they were far too tempting, short, and delicious to last. So they got scoffed. Sprinkles and everything. To try and make amends we decided to give Ice Cream a whirl, more specifically Crunchie Ice Cream.
Who doesn’t love the crisp honeycomb, with the smooth milk chocolate, intertwined with creamy vanilla? Win-win-win.
As we are at my Mum’s house at the moment she has an assorted plethora of kitchen equipment, whilst having the lousiest scales in the world she somehow has an ice cream maker. Being the proud owner of an ice cream loving (nearly) 4 year old I asked whether we should make ice cream, specifically crunchie ice cream. The answer was a resounding yes so we set to work.
You can find the full recipe at the bottom of this post, but first, the photos!
Crunchie Ice Cream
| Prep Time | 25 minutes |
| Servings |
litre
|
- 2 vanilla pods
- 410 ml whole milk
- 580 ml double cream
- 8 egg yolks
- 165 g caster sugar
- 100 g Cadburys Crunchie Bar
Ingredients
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|
- Split vanilla pods and scrape seeds into saucepan. Add the empty pods, milk and cream. Bring to the boil.
- Whisk the egg yolks with the sugar until light and fluffy
- Strain milk, then gradually whisk into egg mixture
- Pour into a saucepan over a low heat, stir continuously without boiling, until mixture thickens slightly
- Cover surface of custard and leave to cool completely
- Bash crunchies into pieces
- Pour into ice cream maker and churn according to manufacturers instructions
- 3 minutes before churn end time tip in crunchie pieces
- Freeze until firm - remember to take ice cream out 30 minutes before serving.
I can practically smell how good this tastes! I’d love an ice cream maker, but I’m just not convinced I have the room for it. Or that I’d use it enough. Maybe I should look on eBay for a second hand one.