Cadbury Creme Egg Ice Cream

Yowza.   I made a version of this last year with homemade frozen custard and some additional mini chocolate easter egg candies -- and it was fantastic -- but the Cadbury creme flavor did not carry through.  So, I decided to try a more direct version that is much simpler and you can quickly make at home (without an ice cream maker).  The idea was to mix in the crushed Cadbury eggs in a cold bowl with your favorite flavored ice cream (sort of like those franchise places with the frozen marble).  As you can see, we experimented with vanilla, but based on our findings other simple flavors would be just as tasty.

Ingredients
1 pint Vanilla Ice Cream (or FroYo)
3 Cadbury Creme Eggs
1 ceramic bowl (frozen for at least 1 hour)
2 wooden spoons

Directions
First, place a large ceramic bowl in the freezer for at least one hour.  Remove from freezer and scoop out contents of ice cream pint.   Place 3 cadbury eggs on top of the ice cream and start whacking with the wooden spoons.

Once the eggs have been mostly desecrated, start mixing and folding the ice cream until the chocolate is thoroughly mixed but you can still make out the yellow clumps of cream in the concoction.  At this point, you may want to pop the bowl and it's contents back in the freezer for 5-10 minutes to prevent melting.  Once the ice cream has firmed up, you can plate some in a bowl and store the rest in the empty pint container.

A friend of mine also pointed out that using a cracked egg on top of a single serving bowl of scooped ice cream would also be worth trying...

ENJOY!!!

Tart Cakes and Fruity-O Cakes

These freaky-deaky breakfast pancakes are the spawns of seeds planted by Kenny Shopsin of Shopsins in NYC.  You may recognize his name as the inspiration for my French Toast Bagels post several months ago.  I've been reading his book Eat Me: The Food and Philosophy of Kenny Shopsin and have been very entertained and inspired by his writings and recipes.  

Ingredients

Pancake Batter (whatever kind you would normally use)

Butter

Cereal or Granola

and/or

Your favorite toaster pastry (we used strawberry)

Directions

Read Kenny's book.  Heat up your griddle and wet with butter then pour on pancake batter.  Sprinkle cereal or chopped toaster pastry bits on top.  Flip the pancake, topping side down, after about 2 minutes of cooking or until the pancake becomes bubbly.  Cook with topping side down for another 2 minutes.  Serve topping side up. 

I like to keep a warm plate in the oven (about 200F) if I'm cooking for a lot of people, and place each finished pancake on the plate until I am done cooking .  That way everyone can enjoy hot pancakes at the same time.

The Results

Well, the the Tart Cakes turned out far better then the Fruity-O Cakes.  The jammy parts from the pastry made a great filling and the iced tops added a bite of sweetness.  The cereal cakes were comparatively flavorless and overly carbohydrated.  In the future I'm going to experiment with raisin bran and granola with dried fruits, chocolate and nuts to try and enhance the flavor.  

Any other ideas?  

Happy experimenting!