Duck Egg And Cream Living Room

Duck Egg And Cream Living Room

Good Housekeeping

These novel ice-cream eggs require some patience, but you and your guests will be rewarded with an entertaining end to your Easter lunch! Filled with homemade vanilla ice-cream as the egg white, mango coulis as the egg yolk and topped with grated chocolate, they are a feast for the eyes, as well as the stomach. Serve with some shortbread soldiers.

Don't be put off if you don't have an ice-cream machine. Ice-cream can always be made by hand, it's just important that you whisk up the mixture every two hours to break up the ice crystals, as this results in a smooth finish.

Cal/Serv: 124

Makes: 24

Prep Time: 0 hours 25 mins

Cook Time: 0 hours 10 mins

Total Time: 0 hours 35 mins

5

large egg yolks

400 ml

(13fl oz) each whole milk and double cream

1

vanilla pod, split lengthways

75 g

(3oz) caster sugar

Ready-made mango coulis

15 g

(½oz) plain chocolate, grated you'll also need

Large empty eggshells, top carefully removed with a small knife ⅔ of the way up (save eggshells in the run-up to Easter)

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1. To sterilise the eggshells, simmer them in a pan of boiling water for 3min. Lift out and drain. Carefully scrape out the membrane and discard. Set shells in a large, clean egg carton.

2. Make the ice cream: heat milk, cream and vanilla pod in a pan until bubbling around the edges. In a large bowl, mix together egg yolks and sugar. Whisk the hot milk mixture into the egg yolk bowl.

1. Return mixture to pan. Heat gently, stirring constantly, until thick enough to coat the back of the spoon - this should take 5-7min. Strain through a sieve into a jug and leave to cool.

2. For best results, churn the mixture in an ice cream machine until frozen. If you don't have a machine, freeze the mixture in a large freezer-proof container and whisk every 2hr until frozen.

3. Leave ice cream to soften slightly if not made in a machine, then spoon into a piping bag fitted with a large nozzle and use to fill as many empty, clean eggshells as you fancy. Make a small well in the centre of each egg, then freeze for at least 1hr or preferably overnight.

4. Take eggs out of freezer 15min before you need them, then pour mango coulis into each well. Grate over a little plain chocolate to look like pepper. Serve with Shortbread Soldiers.

Get Ahead

Prepare to end of step 5 up to a day ahead. Complete recipe to serve.

Per Serving:

• Calories: 124
• Total carbs: 5 g
• Sugars: 5 g
• Total fat: 11 g
• Saturated fat: 6 g

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Duck Egg And Cream Living Room

Source: https://www.goodhousekeeping.com/uk/easter/easter-deserts/a535201/ice-cream-eggs/