Use a scrupulously clean bowl – I far prefer glass, metal or ceramic. It is almost impossible to get a plastic bowl grease-free unless you have a dishwasher. But I fear that may be going one step too far. But jelly bean ice cream? That might be a whole different ballgame that needs to be attempted immediately. Easter Candy Alternatives for Ice Cream

Cover bowl with plastic wrap, making sure plastic wrap is touching top of liquid so skin does not form, and refrigerate for at least 4 hours. I always prefer to chill my ice cream overnight. While Cadbury Creme Eggs aren't quite as controversial as Peeps, they definitely do have their dissenters. Like I mentioned above, please feel free to transform this Cadbury Creme Egg ice cream into absolutely any Easter ice cream of your dreams. You would think Halloween would have the best candy of all; after all, it's an entire holiday based around candy. But besides candy corn (which is likely to make you ill the second you eat one too many, which is every single time), Halloween candy is really just your typical every day candy. Whatever you may have been told, you don’t need special equipment to make ice cream. There’s no ice cream machine involved in this recipe – just an electric whisk or a strong wrist! No churn ice cream without condensed milk!I have to confess that the first time I made this ice cream, I topped it with a homemade Peeps syrup. It was a cute idea, but I wanted to keep things simple here and opted out of it. This simple vanilla ice cream has chopped Cadbury Creme Eggs mixed in, making for the most delicious Easter ice cream treat! You will also need an electric whisk, a small pan, a spatula and a 1 litre (33 oz) freezer-safe tub. Oh, Easter candy; I thank you for your bountiful delights. I'll miss you when you're gone. And you know what the saddest part is about Easter almost being over? The next good candy holiday isn't for an entire 7 months in October. Why do they do that so us?? Concentrated skimmed MILK, fondant sauce (11%) (sugar, glucose syrup, invert sugar, dextrose, colours (annatto, E171), modified maize starch, flavouring, gelling agent (pectin), stabiliser (E410)), milk chocolate (8%) (milk, sugar, cocoa butter, cocoa mass, vegetable fats (palm, shea), emulsifiers (E442, E476), flavourings), sugar, dextrose, coconut oil, glucose syrup, emulsifiers (E471, E477), flavouring, stabilisers (E412, E410). Nutrition Typical Values

When you're ready to process your ice cream, chop up those delicious Cadbury Creme Eggs. This can get a little messy, but so worth it. Now add 3-4tbsp of raspberry syrup on top. You don’t need to be neat with this just drizzle it over the top, then using a skewer swirl it through the ice cream. Add another ¼ of the mixture and repeat, until all the ice cream mixture is in your container with raspberry syrup rippled through. Store the ice cream in airtight containers and freeze for at least 4 hours or overnight, until the ice cream hardens.Start by heating the cream, milk, sugar, and salt in a medium-sized saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer. Then remove from heat. I think the risk is minimal and I am happy to eat raw hens’ eggs with the British Lion Mark in accordance with the NHS guidelines. If you have any doubts, you might prefer my creme egg ice cream, which does not contain eggs. Hints, tips & variations

Cadbury Crunchie bars are another of my childhood favourites – sweet, crunchy hokey pokey honeycomb, covered in the nation’s favourite chocolate. Turning my favourite candy bars into ice cream has become something of a hobby for me, and this one is set to become a firm favourite. Make this extra chocolatey by adding some dark chocolate to the condensed milk along with the creme eggs. This is usually because you have over whipped it. You can usually rescue it by adding a tablespoon of milk and whisking in on the slowest speed. If you feel like it's necessary, you just need to heat several Peeps and about 1 Tbsp water in a saucepan and let it all melt away.

You have used evaporated rather than condensed milk. It’s easily done – I’ve bought the wrong can in the store too. Step eight – Freeze overnight, then enjoy! Easy Creme Egg ice cream – hints, tips and troubleshooting Many no-churn ice cream recipes use condensed milk, which gives a dense and creamy texture. It suits some combinations very well, but it is very sweet and calorific. The texture can also deteriorate faster than other ice creams. Dear Easter Candy, Thank you for being the very best of all the holiday candies. I mean, let's face it; there really is no holiday that comes close in terms of manufactured sweet treats. Christmas candy canes ain't got nothing on you. Valentine's Day conversation hearts? Meh, they're cute and all, but I could do without.

This Crunchie bar ice cream recipe is absolutely delicious and almost effortless. Chocolate honey honeycomb ice cream, softly scoopable straight from the freezer and topped with crunchy Crunchie pieces. Step seven – Transfer the cream mixture to a freezer-safe plastic tub. Cut the remaining 2 creme eggs into 8 and stir through, keeping a few segments to garnish the ice cream with. Pour the mixture into your ice cream tub. I didn’t have any tubs so I used a 2L loaf tin. Once you have poured the mixture in add some Crème Eggs to the top. I used normal sized eggs and cut them in half lengthways following the join line.

Step one – Gather your three ingredients – 1 x 300 ml pot of cream, half a can of condensed milk and 4 creme eggs. Sugar – I use golden caster sugar for almost everything (aside from preserving), but white sugar is also fine. If you only have granulated sugar, pulse it in a blender or spice grinder for a few seconds, taking care not to turn it into icing sugar.