Crunchie Ice-Cream

Crunchie ice-cream is an irresistible combination of creamy vanilla ice cream swirled with chunks of honeycomb toffee.

Crunchie ice-cream is an irresistible frozen treat that brings together the best of two worlds: the smoothness of creamy vanilla ice cream and the delightful crunch of honeycomb toffee.

Imagine a luscious scoop of velvety ice cream nestled within its golden-hued exterior. With each bite, the cool and creamy ice cream coats your taste buds, while tiny fragments of honeycomb toffee melt on your tongue, releasing bursts of sweet, caramelized goodness. The contrasting textures of smooth ice cream and crunchy toffee create a symphony of sensations that is satisfying.

The delectable combination of the indulgent ice cream base and the caramelized honeycomb creates a harmonious balance of flavors. The subtle sweetness of the ice cream complements the toffee’s caramel notes, resulting in a delightful symphony of taste. Whether enjoyed on a scorching summer day or as a comforting dessert, crunchie ice cream never fails to leave a lasting impression.

Each spoonful of this frozen delight takes you on a journey of flavors and textures, invoking memories of childhood and carefree summer days. The nostalgia-inducing combination of smooth ice cream and crunchy honeycomb is a true crowd-pleaser, offering a delightful treat that is both comforting and exciting.

So, next time you crave a playful and satisfying dessert experience, indulge in a scoop of crunchie ice cream and let its irresistible charm captivate your senses.

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INGREDIENTS YOU NEED

4 large egg yolks room temperature
3/4 cup sugar
1 1/2 cups milk
1 1/2 cups heavy cream
1/4 tsp salt
1 1/2 tsp vanilla extract
1 cup chopped crunchie bars

Instructions To Make Crunchie Ice-Cream

In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
Whisk in your milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Do not boil.
Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt.
Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
Add your heavy cream and vanilla extract to your mix, stir to combine.
Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
In the last two minutes, add in your chopped Crunchie pieces. Churn until they are evenly distributed.
Spoon your ice cream into a shallow container or a loaf pan. Press plastic wrap the surface of the ice cream. Freeze for at least 4 hours, or until solid.
To serve, allow ice cream to sit at room temperature for at least 5 minutes. Scoop and enjoy!