Easter Cream Egg Ice Cream

Combine your milk, cream, and sugar in a saucepan. Split your vanilla bean down the middle, and scrap out all of seeds, adding them to the pan. Throw in your vanilla pod, stir well, and heat the milk over medium until bubbles start to form around the edges of the milk mixture (and your sugar dissolves). Remove the vanilla pod.
Place your egg yolks in a large bowl, and whisk together until creamy (3-4 minutes). Slowly drizzle in a about a tablespoon of milk at a time, while constantly whisking, to start to temper your eggs. Once the eggs have loosened and tempered, whisk in the remainder of your milk.
Pour the custard back into the saucepan. While constantly whisking with a wooden spoon, allow the custard to thicken until it coats the back of a wooden spoon (8 minutes, or so). Run through a sieve into a bowl to remove any lumps, and cover with cling wrap, placing the wrap directly on the custard, to stop a skin forming.
Place in the fridge overnight.
Run the custard through your ice cream maker according to the directions. When the ice cream is half way done, add your cream eggs. Place in the freezer for at least 4 hours to chill.
Make your ice cream sandwiches. Eat. Go crazy with food love. Repeat. Repeat. Repeat.

Ingredients