The recipe shared here alternatively melts a little dark chocolate (as dark as you like) into the condensed milk, before adding to the whipped cream.
The melted Creme Egg option made the whole thing excessively sweet. Having tested both… The plain vanilla was fine, but a little boring. Some recipes use a straight cream-condensed milk-vanilla base… Others melt creme eggs into the condensed milk first. The ice cream base is the second main area of recipe difference. I have aimed for a greater ice cream balance in this recipe and a better sweetness balance too. While it is absolutely meant to be ice cream containing Cream Eggs, some are so heavily weighted towards the egg factor, that while they may look exceptionally ‘Creme Egg’, they are also exceptionally sickly. One of the key differences between recipes, is how many Creme Eggs they contain in ratio to ice cream. While no churn ice cream recipes are all made using a combination of cream with condensed milk, the number of added Creme Eggs varies. Which brings me to a quick comparison with other recipes… And yes, my particular No Churn Creme Egg Ice Cream is not the only recipe out there… So, how do they vary and why choose this one over the others? The Creme Egg to ice cream ratio Why choose THIS No Churn Creme Egg Ice Cream recipe over the others?
Plus… it’s so easy, there’s very little convenience weighting either. Not only is it richer and creamier, but you have complete control over flavour and sweetness too. Of course, Creme Egg lovers will already know that Creme Egg Ice Cream is available in the supermarket… So why bother making it? One simple reason… It’s WAY better.
Batter : Pancakes, Blinis, Waffles & More.Sweet Extras : Icings, Fillings, Ganaches, Sauces etc.Tray Bakes, Brownies, Blondies & Flapjacks.
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