Cadbury Mini Egg Ice Cream

Ingredients:

Directions:

1. Add the milk, heavy cream, salt, vanilla, and about ½ of the sugar to a saucepan. Stir to combine and bring to a boil over medium heat, whisking occasionally.
2. In a separate heat-safe bowl, add the egg yolks with the other ½ of the sugar. Whisk to combine.
3. Once the mixture is boiling, temper the eggs by slowly pouring a small amount into the yolk mixture while whisking. It is very important you whisk while pouring so the eggs don’t cook and scramble. Continue to whisk while pouring the hot liquid into the yolk mixture, while constantly stirring, until all ingredients are combined.
4. Pour the mixture back into the saucepan and continue to heat for 1-2 minutes, stirring constantly. Do not boil.
5. Transfer to a clean bowl and let come to room temperature. Once cooled, cover and refrigerate for at least 2 hours or up to overnight.
6. Once chilled, pour into an ice cream maker and process according to manufacturer directions.
7. When the ice cream is almost finished churning, add the crushed Cadbury Mini Eggs and continue to churn until well combined.
8. Transfer to a freezer storage container, cover, and place in the freezer to firm up for at least 4 hours before serving.
9. When ready to serve, top with additional crushed Cadbury Mini Eggs (optional). Enjoy!