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mini egg stracciatella ice cream
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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!
Prep Time30 minutes
Cook Time20 minutes
Churning Time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: English, French
Servings: 6 People
Author: Ben Racey

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.