chocolate (mini egg) ice cream

YOU GUYS!!!  Attention!

So my sister and I have made a lot of ice cream.  Just like we've made a lot of doughnuts.  We have no regrets.  BUT....this is legit my favourite ice cream we've ever made.  Yes, even better than salted caramel....gasp!  (Don't tell salted caramel I said that :P)  

Jordyn was making ice cream for a craft night, and I suggested that she use mini eggs (because duh!).  She made the most wonderful chocolate ice cream base, and it tastes like perfect dark chocolate.  It's not super sweet, more bittersweet.  Ugh.  I could not stop eating it!  

Also, funny food blogger story: I had a vision of placing a single mini egg on the top of each cone as a final garnish.  Alas, not only did I forget, but the ice cream was a bit melty while I was shooting, and all of the top balls tipped right over!  So I pronounced the shoot finished, and Jordyn and I "cleaned up" all the ice cream.....right into our mouths.


Mini Egg Ice Cream

recipe: Jordyn Siemens

Ingredients:

4 egg yolks

2 cups whipping cream

2 cups half and half (or whole milk)

1/2 cup chocolate chips

2 tablespoons cocoa powder

1 cup chopped mini eggs

*mini eggs for garnish

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Directions:

Add the egg yolks to a large saucepan and whisk them together.  Whisk in half and half slowly, as well as 1 1/2 cups of whipping cream.  Heat on a low-medium heat. 

In a smaller saucepan, melt together 1/4 cup of cream with the chocolate chips, stirring constantly.  As the mixture melts, slowly add in another 1/4 cup of cream.

Add the chocolate mixture to the cream mixture, and continue heating on a slightly higher temperature (a solid medium to medium-high), until the temperature reaches 160 degrees F (so that your yolk is tempered).  While it's heating, scoop out 1/4 cup or so, and make a slurry by adding in the cocoa powder and mixing until it is fully dissolved (so you don't get any chunks of powder in your ice cream!), and add back in with the rest of the mixture.

Once it has reached 160 degrees, remove from heat and allow the mixture to cool slightly,   Follow the directions on your ice cream maker to make your ice cream.  Once it is made, stir chopped mini eggs into the soft ice cream.  Keep in an airtight container in your freezer until serving.  Serve with chopped mini eggs as a garnish!

*Note: You can easily substitute mini eggs for any other chocolate candy, or just leave them out completely for a delicious plain chocolate ice cream!

Also, we dipped sugar cones in a bit of melted chocolate, and then sprinkled them with chopped mini eggs to make them extra special! 


Happy Ice Cream Making!  (And EATING!)

-Kelsey