Homemade ice cream is pretty awesome, right?  Throw in some Easter candy and you’ve got a little treat perfect for springtime celebrations!

Homemade Ice Cream

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You’ll need an ice cream maker for this one – and I have been very happy with using the Ice Cream Maker attachment for our Stand Mixer for all of the ice cream we make here, and I feel pretty good about recommending it to you if you’re in the market.  Keep your ice cream maker stored in the freezer if you have the space – otherwise, be sure to freeze it before using it to make ice cream.

For this recipe, I used a cup and a half of those wonderful little pastel coloured M&M candies you see all over the stores this time of year – and it has turned out so well!  A super tasty vanilla ice cream with just the right amount of chocolate candy goodness.

Ingredients

• 2 1/2 cups 10% cream
• 8 egg yolks ( save the whites for Angel Food Cake!)
• 1 cup granulated sugar
• 2 1/2 cups 35% cream
• 4 tsp vanilla extract
• 1/8 tsp salt
• 1 1/2 cups M&M candies – we used the pastel coloured Easter variety

Directions

1. Cook the 10% cream on the stove top until it’s hot.  Not boiling, but hot.
2. Whip the yolks and sugar until blended, and gradually stir in the hot 10% cream, and continue to mix until blended.
3. Transfer the yolk mixture back to a medium sauce pan, and again cook until hot.  Cook until it is steaming, and small bubbles start to form, but do not boil.  Stir continuously and prevent scorching.
4. Add in the 35% cream, the vanilla extract and the salt, and chill for 8 hours ( or overnight)
5. Following the directions on your ice cream maker, add your ice cream to the ice cream maker and let mix for about 18 minutes – add the M&M candies and mix 2 minutes longer.  
6. Serve and enjoy, and be sure to freeze the remaining ice cream!

See it on Think Tank Thursday !