Cadbury Crème Egg Ice Cream

Cadbury Ice Cream 001

Have you ever looked at your Easter haul of Cadbury Crème Eggs and thought to yourself, “These don’t contain quite enough sugar, fat and calories?”

No? Fair enough.

In all honesty, I haven’t either. I’ll be the first to admit that this ice cream isn’t healthy, or nutritious, or a good idea for diabetics. [It really, really isn’t.]

But if you like your desserts chocolate-y, creamy and sinfully rich – or you’re simply itching for a reason to bust out your ice cream maker just weeks into spring (becausesummerseemssofaraway) – this recipe is for you. Enjoy in moderation (think: a 1/2-cup serving every once in a blue moon – or better yet, share with friends!), then head outside, get active, and enjoy a beautiful new season!

{Note: I couldn’t track down miniature crème eggs in Germany, but it worked just fine to freeze the regular ones for 20 minutes (just to firm up) before chopping. They took a wee bit longer to melt down in the chocolate-cream mixture, but were well worth the extra effort!}



Yields | 10 to 12 servings

Inspiration | Culinary Concoctions by Peabody


  • 3 1/2 cups heavy cream
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup finely granulated sugar
  • Pinch of salt
  • 2 tbsp light corn syrup
  • 1 tbsp + 1 tsp cornstarch
  • 4 oz milk chocolate
  • 8 oz miniature Cadbury Crème Eggs (unwrapped, chopped and divided)
  • 1 tsp pure vanilla extract


  1. In a non-reactive sauce pan over medium heat, whisk together 2 cups cream, cocoa, sugar, corn syrup, and salt; mix until smooth.
  2. In a small bowl, whisk together ¼ cup cream and cornstarch to make a slurry; set aside.
  3. Add the chopped chocolate and 4 ounces of the Cadbury eggs and whisk until completely smooth. Remove from heat.
  4. Add the remaining cream, cornstarch slurry, and vanilla. Whisk to combine.
  5. Pour the mixture into a large Pyrex bowl, cover with Saran wrap, and refrigerate until mixture is chilled through (about 1 hour).
  6. Pour the ice cream base into ice cream maker and process (per the machine’s instructions) until thick and creamy.
  7. Pack the ice cream into a resealable container, sprinkle with remaining 4 ounces of Cadbury Crème Eggs, and cover. Freeze for at least 4 hours (preferably overnight).



Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

It. Is. HOT.

While the rest of the country goes back to school, bundles up, and prepares for the onslaught of all things pumpkin, it’s still a million (okay, 90+) degrees here in southern California. Ugh. The thought of turning on my oven this week made me cringe, so I opted for a no-fuss, cool treat instead. Behold the glory of Blueberry Cheesecake Ice Cream!

The best part of this recipe – originally featured on Pastry Affair, one of the most beautiful food blogs on the Internet – is that it doesn’t require an ice cream maker, or any fancy tools except a hand or standing mixer. It’s also incredibly easy – a great option for those who’d like to make their own ice cream, but are intimidated by the process of cooking crème anglaise. The result is a rich, creamy dessert bursting with blueberry deliciousness. I ate all three cones in this photo, if that’s any indication of its amazing flavor. Make, enjoy, and bring on the Fall!


Yields | 1 quart

Inspiration | Pastry Affair

  • 1 1/2 cups blueberries, fresh or frozen
  • 1/4 cup granulated sugar
  • 1 tsp cornstarch
  • 6 ounces softened cream cheese
  • 1/2 cup light brown sugar
  • 2 cups whipping cream, cold
  • 2 tsp pure vanilla extract
  • Waffle cones, to serve (optional)
  1. In a small saucepan over medium-high heat, cook blueberries and granulated sugar until berries burst and release their juices (approximately 5-10 minutes). Add the cornstarch to thicken and continue cooking for another 1 to 2 minutes. Remove from heat and place blueberries in the freezer to cool quickly (approximately 15 minutes).
  2. In the large bowl of an electric mixer, beat the cream cheese and brown sugar until smooth. Add 1/2 cup cream and whip until the cream cheese mixture becomes incorporated. Scrape the bowl as needed. Add the rest of the cream and the vanilla extract and continue whipping until stiff peaks form. (this step may also be done with a hand mixer and a healthy dollop of patience!)
  3. In a plastic container, spread half the whipped cream. Top with half the blueberries. Spread the remaining cream and top with the remaining blueberries. Using a knife, swirl the ice cream. Cover and place in the freezer for at least 6 hours. Serve in waffle cones, if desired.

Roasted Strawberry Ice Cream

Strawberry Ice Cream

Happy June, baking gods and goddesses!

One of the first things I do come summertime – other than running for nature and stuffing my face full of s’mores (see previous post) – is digging through my garage in feverish search of my ice cream maker. My beloved, trusty, kick-ass ice cream maker. And hallelujah – IT’S BEEN FOUND!

I have so many recipes for ice cream stuffed in my recipe box, it’s absurd. Toasted Coconut. Pumpkin Pie. Blueberry Cheesecake. Peach and Pecan. Key Lime Pie. Come hell or high water, I WILL make each and every one of them. But to kick off the summer of ’15, I’m going with a classic. Okay, a classic with a twist: Roasted Strawberry.

I know what you’re thinking.

“ROASTED strawberry?? Who ROASTS their strawberries?”

Well, I do. And Zoe Bakes, from whom I got this amazing recipe. There are a lot of strawberry ice cream recipes on the Internet – and I do mean A LOT – but this is where it’s at if you’re looking for a fresh, intense strawberry flavor. Roasting the berries really brings out their natural juices, and doesn’t require a great deal of extra time or effort. And even if it did (it doesn’t – seriously), it’s crazy delicious. I am having the hardest time keeping my ice cream-loving paws out of it – I guarantee you’ll feel the same! Enjoy 🙂


Yields: 16 servings

  • 2 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 large vanilla bean, scraped
  • 1 cup + 2 tbsp granulated sugar
  • 10 egg yolks
  • 3/4 pound fresh strawberries
  • 1 tbsp aged balsamic vinegar
  • 2 tbsp light corn syrup
  1. Heat the heavy cream, milk, vanilla bean and 1 cup of sugar in a medium saucepan over medium-low heat. [Note: the longer you let this mixture sit, the stronger the vanilla flavor will be. I often bring the mixture to a simmer, turn off the heat and let it steep for an hour or so. Before you continue with the recipe, you will need to bring it back to a simmer.]
  2. Whisk together the yolks in a medium sized bowl. Remove the cream mixture from the heat and whisk a small amount of the cream into the egg mixture. Add enough cream to warm the eggs.
  3. Once the eggs are warm, add them back into the pot of remaining cream.
  4. Use a rubber spatula to gently stir the custard over low heat. Continue stirring until the mixture starts to thicken.
  5. When the custard seems to be getting thicker, lift the rubber spatula and run your finger through it. It is done when the custard clings to the spatula.
  6. Strain the custard through a fine mesh strainer to a shallow dish. Cover the dish with plastic wrap and immediately place in the refrigerator.
  7. Allow the custard to “ripen” for 6 to 12 hours for the best result. The custard will be quite thick once it has chilled.
  8. While the custard is chilling, roast the strawberries. Remove tops and toss the berries with balsamic vinegar and remaining 2 tablespoons sugar. Lay them out on a nonstick silicone mat-covered baking sheet (make sure you use one with sides, as the juices will over-run the sheet). Place the sheet in the oven, turn it on to 300°F, and slowly roast berriesuntil they have given up their juices and are slightly mushy looking. Their color will also be darker. This will take approximately 30 to 45 minutes depending on the size of the fruit.
  9. Scoop the fruit and all of its sugars into a bowl. Add the corn syrup to the fruit; it will add sweetness, but will keep the ice cream a silky smooth texture.
  10. If you like small chunks of fruit in your ice cream, use a potato masher to crush the berries. If you prefer a smoother ice cream, you can puree the berries with an immersion blender. Chill the berries until they are very cold.
  11. When the custard base is sufficiently chilled, add the berries. Freeze according to your ice cream maker’s instructions.
  12. While it is in the machine, place a bowl in the freezer to have ready to scoop the ice cream into. Once the ice cream is frozen to a soft-serve consistency, scoop it into the frozen bowl and place it in the freezer for a couple of hours to firm up.

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream1

Well this is an inauspicious start: the second post on a baking blog, and I’m already featuring ice cream!

But seriously, I can’t turn on my oven. It’s the first week of fall here in southern California, and it’s still 90 flippin’ degrees outside. Where is the crisp autumn air? Where are the cozy sweaters, the falling leaves, the cider mills? Where are the corn mazes, the hot mugs of cocoa, the hay rides? Where oh where do I get my pumpkin fix?!

Instead of pushing the house into triple digits, I scoured my recipe collection for something cool to satisfy my pumpkin cravings. O-M-G, this hit the spot! It is some of the creamiest, most decadent ice cream I’ve ever made (or tasted), and it’s a dead ringer for traditional pumpkin pie. I highly recommend it for those of you still battling the heat, or for those (like me) anxious to combine two incredible desserts into one!

Note: This recipe makes a TON of ice cream. I actually ended up splitting it into two parts so my ice cream maker (a Cuisinart ICE-21) wouldn’t overflow. The next time I make it, I’ll halve the ingredients.


4 cups half and half

2 cups heavy whipping cream

2 vanilla beans (or 2 tsp pure vanilla extract)

1 1/2 cups white sugar

1/2 cup light brown sugar

15 oz pumpkin puree

1 tsp ground nutmeg

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

  1. Combine dairy and sugars in a saucepan. Split and scrape the vanilla beans into the dairy-sugar mixture. Bring to 170 degrees Fahrenheit over medium-high heat (do not boil), then let cool to room temperature. Chill in refrigerator overnight.
  2. While dairy is heating, combine pumpkin puree and spices. Chill in refrigerator overnight.
  3. The next day, remove dairy mixture and pumpkin mixture from refrigerator. Strain dairy mixture to remove any large chunks of vanilla bean.
  4. Add 1/2 cup of dairy mixture to pumpkin mixture to loosen, then combine all ingredients and mix well.
  5. Freeze in ice cream maker according to manufacturer’s instructions. Let the ice cream harden for at least two hours, unless serving all immediately. Enjoy!

Next post: Spiced Apple Coffee Cake!