Easter preparations have begun in earnest. Hard-boiled eggs have been dyed, benevolent rodents have been plied with unreasonable gift requests, and at least one food blogger we know has put a serious dent in the Greater Boston Cadbury Crème Egg supply. And while I know deep down in my heart that Easter isn’t only about the candy, I think Christ would agree that it’s totally all about the candy. And it was only a matter of time before I wised up and started freezing some of it away to extend the season. (See? I’m a good little locavore.)
Ordinarily, I try not to take my culinary cues from the fast food chains, but what can I say? Every once in a while, McDonald’s has a good idea. Namely, the Cadbury Crème Egg McFlurry, which is all the rage in the British motherland (thanks, Jo!). Basically, it’s crushed Cadbury Crème Eggs in vanilla ice cream. The speed with which I was able to recreate this at home was limited only by the speed with which I could sweep an entire shelf’s worth of crème eggs into my shopping cart. Which is to say, not long.
(This is what it looked like after I excavated most of the candy out of it. Notice the yellowish pools of fondant goo? Guess I missed a few spots.)
I could draw this story out longer than it really needs to be, but I’m sure you have other things to do. The results? Were disappointing. Shocking, I know, coming from someone who conducts elaborate experiments and writes Plath-like poetry on the subject. Who wouldn’t love Cadbury Crème Eggs in ice cream besides the 98% of the world’s population that hates crème eggs?
I’ve concluded that it’s a conceptual problem. You’re diluting the crème egg so less of it comes into contact with your tongue at once. That’s not the spirit of the crème egg at all. The crème egg is all about killing yourself softly with sweetness, but then resurrecting yourself because you have to have another crème egg even if it kills you. Which it will. Again. That’s the moral of Easter, I’m pretty sure. The sub-moral is: Crème Egg ice cream sucks.
But it got me thinking about Robin’s Eggs, and how much I love those malted milk balls. And malt goes so nicely with dairy products, as the fifties proved. Plus, the speckled candy shells come in several festive Easter hues, which, though not altogether true to nature, would give the ice cream appropriately hideous visual interest.
Now this? This is a good idea.
Robin’s Egg Ice Cream
Good with Whoppers, too.
¾ cup sugar
2 cups heavy cream
1 cup milk
10-oz. bag of Robin’s Egg malted milk balls
Whisk the (chicken’s) eggs for a few minutes. Add the sugar, little by little, whisking all the while. Add the cream and milk, and whisk until sugar dissolves. Pour into ice cream maker and follow manufacturer’s instructions (usually to spin for 25 minutes or so).
Meanwhile, pour the robin’s eggs into a plastic storage bag and crush with a mallet or hammer. Once the ice cream machine is done with its magic, pour soupy mixture into a freezable container, and fold the crushed candy in as you go. Freeze until stiff.