This recipe, originally came from my brother, Seamus. He made it on a visit here one weekend, and the whole tub was demolished (with a little help from 3 kids) in one sitting!
A few weeks later I called him from the recipe but unfortunately, he was out and about so guessed at the recipe.
I tried it, it worked so it is now a regular in this house! There is nothing to compare to home-made icecream!
I usually just make a vanilla version but today I tried it with some Crunchie through it. It is in the freezer now…. so will report later!
Recipe:
Our lovely free range egg yolks!
- 4 eggs separated
- 4 oz caster sugar
- 250 ml cream
- few drops of vanilla essence
Whip egg whites and sugar.
Whip egg yolks and flavouring
Whip cream.
Fold egg yolks, then cream into egg whites.
Making icecream
Stick in freezer for a couple of hours…… no taking it out and whisking again! That’s it!
Try it! Will let you know how the Crunchie version works!
A Year In Redwood 
can’t wait to see how it turned out….thanks for sharing
Sinead, pigged out (:)) on home-grown chicken on the bbq tonight so unable for dessert…. but promise will report!
Seriously, no removing-from-freezer-and-whisking at ALL? Hmmm…when I have room in the freezer…hmmm…
ABSOLUTELY! No in and out and waiting for it to all mix up!
Crunchie Icecream worked a dream…. but next time rather than use the new Crunchie Rocks I will use regular Crunchie!