Ingredients

  • 1 1/2 cups organic heavy cream
  • 2 cups organic half & half (half cream/half milk)
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 2 tsp pure vanilla extract
  • 1 whole vanilla bean (quite expensive, but worth it!)
  • 2 Cadbury Dairy Milk Chocolate Bars

In a bowl mix with a whisk the cream, half and half and sugar until sugar dissolves. Add extract and stir. On a cutting board, split that vanilla bean long ways down the middle. Scrape out all the tiny seeds and put into the bowl. Whisk well into mixture. Pour into ice cream machine and turn on. (Make sure the bowl that goes into the ice cream maker is completely frozen, or you will not have good results. I keep my bowl stored in the freezer at all times so it is ready when I need it.)

Meanwhile cut choc bars into small chunks. I cut each square segment of the bars into 4 pieces so there are many small pieces. You don’t want huge frozen chunks in the ice cream, because it hurts your teeth to bit into it.

When ice cream is quite firm but not yet finished, add chocolate chunks to it. When ice cream maker is done (according to your machine’s instructions) pop it into the freezer in an airtight container. It will firm up much more there after a few hours. Consume the ice cream within a few days for optimum freshness.

Trust me, it will disappear quickly, because it is so GOOD!

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