Homemade gelato is ultra creamy, sweet, and this version is a unique make ahead dessert to serve in springtime! Cadbury creme egg gelato is a great way to use all that Easter chocolate!
I have a confession, darlings. I’ve been holding on to this recipe for almost a year. One year. And that’s a shame, because this Cadbury creme egg gelato is amazing. But when I finally had the recipe ready last year, there were no more creme eggs to be found, and I just couldn’t torture you like that.
Last year, just before Easter, the Godfather had a business trip out to a location that had a lovely little chocolate shop nearby. He picked up some delicious shop chocolates for our Easter celebration and quite a few creme eggs too. I think I mentioned something about wanting to make a cake. There was so. much. chocolate. in the house! I never did make that cake though because I got distracted by gelato. Silky, rich, just-sweet-enough Cadbury creme egg gelato.
The eggs are broken open and the gelato is sweetened and flavored with the filling. The shells are melted down and drizzled into the gelato to make tiny chips of chocolate that freeze well and melt in your mouth with each bite.
Do you know the trick to adding chocolate to ice cream so it isn’t rock solid? Lower the chocolate’s melting point. If you’ve ever made homemade ice cream before, you know that adding chocolate bits “as is” results in tiny, chalky, pebbles you have to chew through when it’s time to eat. I am guilty of doing this early in my ice-cream making adventures. Later, I learned that the trick is to melt the chocolate with a bit of neutral flavored oil and then drizzle into the custard right at the end of the churn. You won’t have “chips”, but there will be shards of chocolate worked beautifully through the ice cream.
I already made another batch this year… enjoy, darlings!
- 2 cups whole milk, 1 pint, 473 mL
- 3/4 cup extra fine or granulated sugar, 150 g
- 5 egg yolks
- 5 Cadbury Creme Eggs
- 2 tsp neutral-flavored oil
- Cadbury mini eggs, crushed, for topping, optional
- Combine the milk and half the sugar in a saucepan over medium heat. Stir frequently until the sugar dissolves and the mixture comes just to a simmer. Remove from the heat immediately and allow to cool for about 20 minutes until it's almost room temperature.
- When the milk and sugar are almost at room temperature, combine the egg yolks and the other half of the sugar in a mixing bowl. Whip on high speed until the yolks are pale and fluffy. Reduce the speed to low and slowly drizzle in about a cup of the milk mixture. Stir the milk and egg mixture back into your saucepan.
- Place the saucepan over medium heat and stir constantly until a thin custard has formed, about 10 minutes. The mixture should be able to just coat the back of a spoon.
- Remove from the heat and. pour through a fine mesh strainer into a mixing bowl. Stir in the fondant filling from your creme eggs, reserve the shells for later. Refrigerate until well chilled, stirring occasionally. This takes about an hour.
- When the custard has chilled, set up your ice cream maker. Follow the manufacturer's instructions for adding the custard and then churn for 20-30 minutes until mostly set. Melt the chocolate egg shells and 2 tsp cooking oil until smooth after you've begun the churn. Set aside so the chocolate cools a bit.* Drizzle in the chocolate during the last minute or so of the churn.
- Transfer the gelato to a loaf pan or other freezer, friendly container, top with crushed mini eggs if desired, then freeze 20-30 minutes to set up slightly. Once the gelato is completely frozen (if you're making in advance), be sure to remove from the freezer about 10 minutes before serving to soften.
Recipe adapted from Memorie di Angelina
*You want to let the chocolate cool a bit because adding hot melted chocolate to cold gelato will "shock" the custard and encourage the formation of ice crystals, which we don't want. 😉