Cadbury creme egg ice cream

Hello and welcome back to the ice cream takeover here at Mari’s World.

Having kicked off with the wonderfully popular rose, pistachio and mixed berry ice cream for Mother’s Day we’ve been putting our heads together to come up with an equally appealing Easter suggestion. A Cadbury Creme Egg ice cream!

We had the most delicious ice cream yet this weekend when we had a go at making this scrumptious Easter inspired gelato. We decided that Cadbury’s Creme Eggs are possibly our favourite Easter treat and so that was our starting point.

We found a great base using egg yolks this time and they also give a wonderful light yellow colour to the cream mixture too. We found some chocolate caramel shavings that we added in as well because, why not? Our Easter ice cream was to be about indulgence. The spring has almost made it and we are stepping in to the fun season with a skip in our step and a song in our heart.

There is a bit of preparation for this ice cream which then has to cool down to room temperature or even better fridge temperature to make life easy for your ice cream maker so do bear that in mind when it comes to allowing time.

We served it up to our guests at the weekend and everyone agreed it was delicious so let’s not waste any more time and get writing the recipe.

Cadbury Creme Egg ice cream

Mari’s World catch up

Just a quick catch up on the Mari’s World household, we have had a recent Parent’s Evening and Mr Harris mentioned that both twins are doing very well indeed, exceeding in their literacy and reaching expected levels in maths. He said one of the twins is showing great potential with her writing using words that are unexpected for year 3 and in the right context too but she needed to put more effort into her handwriting which, in all fairness was very scruffy. So, we’ve been practising that and also I signed them both up to Mathletics as they are both ‘afraid’ of maths and will cry ‘I can’t do that! rather than have a go.

Dad is itching to get his caravan out of hibernation and dreams of taking us all off somewhere very soon. We heard our favourite local camping park down in Thanet has been bought by new people who have decided that dogs can come too, this is great news as we had to stop going once Baxter joined our family.

Talking of Baxter, he’s had a haircut and is looking very dapper indeed after an initial bodge job which broke my heart. I shan’t be returning there again! Fortunately a lovely local lady came to the rescue, a trained dog groomer she has trimmed him up to perfection. He is a very smart boy now and also looks as if he’s lost a few pounds too! Shame that method won’t work for me.

I seem to be on a constant steady gain since the beginning of the year which is quite depressing. I’m putting it down to age as next month I turn 50 (eek!) but more about that in another email as I am trying not to think about it. I’m still loving my new job and have clocked up 5 months now!

Things to look forward to include: My birthday at the end of April, a trip to Sorrento in Italy to watch our friends getting married and an All Inclusive holiday to Lanzarote over May half term, dad’s excited about the buffet whereas I can’t wait to see Lanzarote.

Enjoy this delicious Cadbury Creme Egg Ice cream.

5.0 from 3 reviews
Cadbury's Creme Egg ice cream
 
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It's here, the best ice cream in the world. Our Easter special is Cadbury Creme Egg ice cream and it is so good you'll need to make some more.
Author:
Recipe type: ice cream
Cuisine: British
Serves: 8
Ingredients
  • 250 ml milk
  • 125g sugar
  • 500 ml double cream
  • pinch of salt
  • 2 tsp vanilla extract
  • 3 egg yolks
  • 12 mini Cadbury Creme Eggs chopped
  • 100g chocolate caramel shavings (used for cake decorations)
  • a handful of Cadbury Mini Eggs for garnish
Instructions
  1. Warm the milk, sugar, half of the cream and salt in a saucepan. Add the vanilla extract and then take off the heat allowing it to come back down to room temperature.
  2. In a small bowl beat the egg yolks, add a dash of the room temperature milk mixture and whisk. Add the rest of the milk mixture and return to the saucepan.
  3. Stir the milk mixture over a medium heat until thickened. Add the remaining double cream and stir well. Place in the fridge to cool down.
  4. Once cooled pour into the ice cream maker and start to churn. When the time is signalled for add ins, pop in your chopped Cadbury Creme Eggs and the chocolate shavings.
  5. Once completed, transfer to a tub and place in the freezer until time to serve.
  6. If you are freezing by hand, place the custard in the fridge to cool then in the freezer and every 30 - 45 minutes bring the mixture out and whisk it. When almost frozen add the chopped mini eggs and stir.
  7. Garnish with shopped Cadbury Creme Eggs and Cadbury mini eggs plus a few shavings.
 

rose pistacchio and mixed berry ice cream

When we were sent the fabulous Sage Smart Scoop I decided to come up with an ice cream for every event throughout the year, for Mother’s Day I have concocted a Rose, pistachio and mixed berry ice cream.

sage appliances

For Mother’s Day I wanted to choose a delicate taste and use feminine colours, pink of course, is as girly as you can get and it appealed to ladies of all ages around my table this weekend.

Rooh Afza syrup

One of my ingredients is rose water, it is used a lot in Indian cuisine so that’s where I started my research and came across this product called Rooh Afza. A syrup used to make drinks and add to desserts, it also adds that lovely shot of pink. I found edible rose petals which look so pretty on top of the serving but I didn’t use them in the ice cream. What I did add to the mix was a handful of mixed berries!

The last ingredient to mention is pistachio, I bought a bag of them, shelled them, crushed them and added some to the ice cream mix and kept some back to sprinkle across the top.

rose pistacchio and mixed berry ice cream

Rose, pistachio and mixed berry ice cream

5.0 from 3 reviews
Rose, pistachio and mixed berry ice cream | Mother's Day
 
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A rose, pistachio and mixed berry ice cream which has a wonderful pink colour and a delicate taste that has been likened to Turkish delight.
Author:
Recipe type: Dessert
Cuisine: British - Asian influence
Serves: 1 litre
Ingredients
  • 150g frozen mixed berries
  • 180g sugar
  • 100g crushed pistachios + extra for decor
  • 200 ml heavy whipping cream
  • 200ml double cream
  • 70ml Rooh Afza bottled rose flavored syrup
  • 2 tsp rose water
  • Sprinkle fresh organic rose petals and crushed nuts to decorate.
Instructions
  1. Combine the frozen mixed berries and the sugar in a bowl and leave in the fridge to chill
  2. Simmer the cream, the berry mixture, the sugar and the coarsely crushed nuts for about 12 minutes. Once completed, place in the fridge to chill, this can take at least half a day.
  3. When ready to make the ice cream, add the cream mixture to the ice cream maker, add the Rooh Afza and rose water, set to churn to the hardness desired.
  4. Once done, turn into the serving dish and freeze for at least 6-8 hours.
  5. Take out of the freezer 30 minutes before serving and sprinkle the top with edible rose petals and crushed pistachio nuts.
  6. Serve with dry biscuits and mixed berries.
rose, pistachio and mixed berry ice cream

My Sage Smart Scoop observations so far

The first thing to tell you is, it is a heavy piece of equipment and one that will need to find its place and stay there as you won’t want to be lugging this bad boy about too much. It comes with a message to say that it must always be kept upright and this is to do with the internal mechanisms. Therefore, I have found a spot that is not in the way where the Smart Scoop can sit on the side and is close to a plug for when I want to use it.

It is very simple to use and has different settings for sorbets, frozen yoghurts and ice cream with different degrees of hardness.

The container that holds the ingredients and acts as a mixer is easy to get in and out, it is also simple to clean in hot soapy water, there is a plastic see through lid that sits on top which has an opening if you wish to add an ingredient for the last churning cycle.

Our first ice cream was an Orio cookie vanilla mixture, taken out of the book that accompanies the machine, it was easy to use and gave us all the confidence we needed to move on to more exciting tastes.

Next up is our Easter Egg flavour – watch this space!

sage fast slo pro

A couple of months ago I was sent a Sage Fast Slow Pro pressure cooker to review. I could end this post here and now simply by saying, if there’s one thing you buy in 2016, make sure it’s a Fast Slow Pro. That is how impressed I am with it but that wouldn’t make good reading, would it?

I used to use a pressure cooker when I lived in Italy and I remember how convenient it was, how it cooked wonderfully and in a short amount of time too. I also remembered the tales of kitchen explosions (not mine) and the feeling of great caution around this particular gadget and the general negative vibe associated with pressure cookers. Well panic no more as I have tried and tested the Sage Pressure Cooker model in every conceivable fashion because it does a lot more than just pressure cook.

Sage Fast Slow Pro

First off it has to be said the Sage pressure cooker is more than just a pressure cooker; it’s a slow cooker, a risotto maker, it sautès, sears and reduces. With this baby you need never dirty another pan again. However it comes with a fancy price tag, £199.99 so my first plan of action was to discover if it was worth that money or would this contraption end up in the Cupboard of Forgotten Kitchen Gadgets too?

How do you cook with a pressure cooker?

I had no idea! The last time I used one was about 15 years ago. Fortunately Heston is on the case and when you buy your Sage appliance it comes with a recipe book which covers a great selection of basic recipes, in fact my first dabble with my #FastSlowPro was Heston’s Beef and Guinness pie recipe. It was a massive hit with all of the family.

I found the pressure cooker very simple to use as there are a lot of pre recorded times and pressure levels to start you off with, in fact, unless you are developing recipes, you could quite happily stick with them as they all work perfectly.

chicken pot roast - pressure cooker recipe

I tried the Bolognese sauce, a classic pot roast, a whole lemon and herb chicken, the pulled pork, the beef en daube. I even made a chicken stock, which alter made a chicken soup.

I was so intrigued, I invested in the BBC Good Food Pressure Cooker favourites book, a nice compact book with some wicked recipes. I tried a curry recipe, the lamb shanks, the Irish stew, the pork and rice one pot and a chicken casserole recipe.

I was very impressed, they all worked wonderfully.

lamb shanks pressure cooker recipe

Slow cooker

If you are a fan of the slow cooker, like I am, the Fast Slow Pro has incorporated the Sage Slow cooker and works exactly the same way. In fact I have been using all of my much loved slow cooker recipes in it too.

Risotto maker

I was very relieved to discover the Fast Slow Pro also makes risottos, as the previous Sage appliance did them so well. I have tried Heston’s mushroom and bacon risotto but also some new recipes I have come up with, recipes to follow.

Soup maker

Tomato soup - pressure cooker recipe

My soup kettle is also looking for a new home as the Fast Slow Pro does that job perfectly as well. I’ve made a pearl barley soup, a tomato soup and a Spicy root vegetable soup

Tomato soup - pressure cooker recipe
 
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A delicious fresh tomato soup recipe for the pressure cooker ready in minutes.
Author:
Recipe type: soup
Cuisine: British
Ingredients
  • 4 tbsp olive oil
  • 1 onion chopped roughly
  • ⅘ spring onions chopped
  • 2 garlic cloves, chopped
  • 1.5 k fresh tomatoes roughly chopped
  • 300ml of tomato juice
  • 300ml chicken stock
  • 50g Fresh basil
Instructions
  1. Heat the oil in the pressure cooker and fry off the onion, spring onions and garlic until soft and golden.
  2. Add the chopped fresh tomatoes, the tomato juice and chicken stock and close the lid.
  3. Select the soup setting, bring up to pressure and cook for 15 minutes. Reduce the pressure slowly.
  4. Finely chop the fresh basil and add it to the soup holding back a tiny bit to sprinkle on the soup before serving.
  5. Whizz with a hand held blender until smooth.
  6. Place in soup bowls with a scattering of freshly chopped basil and serve with chunks of fresh bread.
 

Reduce button

This was a revelation to me as it makes the perfect gravy. After making a pie filling one day, I took out the meat and vegetables from the liquid and put to one side. Then I hit the reduce button and the machine turns into the best gravy maker in town, boiling the liquid and reducing it to a delicious thick gravy to pour over your pie. Amazing.

Practicalities

I think my favourite thing about the Sage Pressure cooker is I don’t have lots of dirty pans to wash up after the preparation. I can sautè the meat, remove, then sautè onions and vegetables, add flour, seasonings, wine stock and once I have everything ready in my pot, I shut the lid and switch on to pressure cook or slow cook as the recipe determines.

The cleaning afterwards is very simple, you wash the removable pot and if desired the lid too.

It’s a heavy piece of equipment and sits on the kitchen surface but that’s fine with me because I use it at least once a week, plus it’s an object of beauty to look at.

Verdict

I love it. I would go as far to say that if you invest in only one kitchen gadget in 2016 I really would make it the Sage Fast Slow Pro. It covers all the basics and more. I cannot ever see myself without this kitchen appliance. It is worth every single penny in my book.

Further reading

Mummy BarrowPressure cooker beer can chicken

Lavender and LovageChicken and Pearl Barley Stew

Disclosure: Sage Appliances sent me a Fast Slow Pro to review, all opinions are my own.