Mix the condensed milk and vanilla extract together in a mixing bowl, use a whisk or a spoon
In another mixing bowl, use an electric mixer to whip up the double cream to soft peaks
Gently fold the cream into the condensed milk mixture using a spoon or spatula
Put half of the ice cream mixture into another mixing bowl and add orange food colouring, mix until the desired shade is reached
Layer up the ice cream in your chosen tub. Add spoonfuls of the white and orange ice creams, then swirl them together with a butter knife. Top with chopped up Creme Eggs and Mini Creme Eggs
Keep on adding layers of swirled ice cream and chopped Creme Eggs, until you use up all of the ice cream
Decorate the top with more Creme Eggs and Mini Creme Eggs
Put the ice cream in the freezer overnight or for at least 4 hours
Store in the freezer for up to 3 months
You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
For the best results, use a good quality food colouring for the orange coloured part of the ice cream. My favourite brands are Sugarflair and Pro Gel.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.