Mini Egg Stracciatella Ice Cream
Our mini egg stracciatella features a classic vanilla ice cream, dark chocolate shards & crushed mini eggs. A fantastic frozen Easter dessert!
Servings: 6 People
Equipment
- Ice Cream Machine
- Digital Food Probe
- Large Saucepan
- Mixing Bowls
- Sieve
- 1 Litre Plastic Tub
- Ice Cream Scoop
Ingredients
Ice Cream Base
- 420 g Whole Milk
- 250 g Double Cream
- 120 g Caster Sugar
- 40 g Glucose Syrup
- 25 g Skimmed Milk Powder
- 85 g Egg Yolks
- ¼ tsp Fine Sea Salt
- ½ Vanilla Pod Or 2 tsp Vanilla Paste
To Finish
- 80 g Dark Chocolate 72% Is Best
- 150 g Cadbury Mini Eggs Chilled In The Fridge
Instructions
Ice Cream Base
- Place the milk, cream, half the sugar, glucose, milk powder, salt & vanilla into a large saucepan.If your using a vanilla pod, scrape out the seeds & add both the pod & seeds to the pan.
- Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming – don’t let it boil. Make sure to stir the milk regularly with a spatula.
- Whilst the cream is heating up, place the yolks & remaining sugar into a large mixing bowl then whisk together, to combine.
- Once the cream is steaming, pour a third of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of cream & milk.
- Cook over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c.
- Remove from the heat then give the custard a quick blitz with a stick blender.This step is optional but gives the custard a smoother finish.
- Next, pass the custard into a bowl, through a sieve. Leave to cool to room temperature, stirring regularly then cover the custard's surface with a piece of baking parchment & refrigerate overnight.
Churning
- The next day, pour the chilled custard into an ice cream machine & start churning.
- In the meantime, roughly chop the dark chocolate & place into a heatproof bowl.
- When your ice cream has been churning for 15 minutes, heat the chocolate in a microwave for 20 second bursts (or over a bain marie) until just melted.
- Transfer the chocolate into a piping bag & cut a small hole in the end.
- Next, place the chilled mini eggs into a plastic food bag & crush into small pieces, using a rolling pin. Place them back in the fridge until the ice cream has finished churning.
- When the ice cream has reached soft serve consistency (it will be around -5°c/23°f), slowly pipe the chocolate directly into the ice cream, whilst still churning. The chocolate will freeze into shards as it mixes through the ice cream.
- Continue churning for another 30 seconds then gently fold through the crushed mini eggs.
- Transfer the ice cream into a 1 litre tub & leave to set in the freezer for a minimum of 4 hours before serving.
Notes
1. Ice Cream Maker –To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Skimmed Milk Powder – We’re using skimmed milk powder for this ice cream. I used Marvel dried skimmed milk.
3. Glucose Syrup – Glucose syrup is used to make our ice cream easily scoopable. This is available in most supermarkets.
4. Chocolate - I like to use 72% dark chocolate for the stracciatella but feel free to use something lighter or darker, if you'd prefer.
5. Storage – Homemade ice cream will keep in the freezer for up to 2 weeks.
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