Crunchy Vanilla Ice Cream

200ml Double Cream
100ml Whole Milk
2 tbsp Caster Sugar
1 tsp Vanilla Extract
80g Mini Chocolate Eggs (crushed)

In a mixing bowl, whisk together the double cream, whole milk, caster sugar and vanilla until smooth, and the sugar has dissolved.

Chill mixture in the fridge.

Pour the mixture into the frozen ice cream machine bowl and churn for 15-20 minutes until it reaches a thick, soft-serve consistency.

Using the Cuisnart Pixie Chopper blend up 80g mini eggs so they are crushed evenly.

In the last few minutes of churning, add the crushed Mini Eggs and let them mix in.

For a scoopable consistency, transfer to a freezer-safe container, cover, and freeze for 1-2 hours for a firmer texture.

Scoop and enjoy your creamy vanilla ice cream with crunchy Mini Egg pieces!