Posted June 25, 2019 by Sam in Recipes

Homemade Daim Ice Cream

I love a Daim bar, I don’t eat chocolate that often but when I do it has to be a favourite.

I decided to make some ice cream with a couple of the bars from a 3 pack I’d recently bought.

It’s deliciously sweet, creamy and with bits of Daim, what’s not to love? The recipe makes 6 decent sized scoops.

*The recipe uses an ice cream maker, if you don’t have one just follow the instructions at the bottom of the recipe for the freezing process.

Homemade Daim Ice Cream

165 ml semi skimmed or full fat milk

50 g caster sugar

2 large egg yolks

2 Daim bars

170 ml single cream

½ tsp vanilla extract

1. Place a crushed Daim bar in a heatproof bowl. Place the bowl on a saucepan with a little hot water in. Place on a medium heat until the water starts to simmer, turn the heat to low. The chocolate will melt and the crunch caramel inside will start to melt too, remove from the heat once most of the Daim has melted.

2. Heat the milk in a saucepan slowly to boiling. Place the yolks and sugar in a heatproof bowl, whisk together briefly until combined and creamy.

3. Slowly pour the hot milk over the egg yolk mixture, whisking to mix together. Pour the mixture back in to the saucepan, over a medium heat, stir with a wooden spoon until it starts to thicken slightly, coating the back of the spoon. Remove from the heat. Stir the melted Daim through and set aside to cool, then place in the fridge in a covered bowl or container. Leave for at least a few hours until very chilled.

4. Stir the single cream and vanilla through the cooled mixture and pour in to your ice cream machine bowl (according to the instructions) until thickened and freezing. Meanwhile, break the other Daim bar in to small pieces (I bashed mine gently, still in the wrapper, with a rolling pin) Stir half through the ice cream mixture. Place in a container, sprinkle over the rest of the Daim pieces, cover, and pop it in the freezer.

*If you’re not using an ice cream machine you can place the chilled mixture in a container and freeze. Remove from the freezer every hour or so and beat to break up the ice crystals. This will help get a smoother creamy texture. Continue until set.

Delicious on its own or in a wafer cone. Use within a week. Enjoy ♥