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Daim Bar Ice Cream

October 23, 2011

 

Daim Bar Ice Cream

I say this every year so I may as well say it again: it’s never too cold for ice cream. If you disagree with that statement, may I suggest that you turn up your central heating.

I’m always on the look out for new flavours and the inspiration for this one came from a bag of mini Daim that I picked up for my colleagues at Gothenburg airport. I’d forgotten how good they are and as always when I find myself enjoying something sweet, I immediately thought, ‘this could be good mixed into a shitload of frozen custard’.

It was very good indeed; a smooth ice cream with lots of crunchy, burnt-butter-caramel and chocolate pieces. It’s basically a posh McFlurry. Phwoar.

Daim Bar Ice Cream

600ml single cream
6 egg yolks
100g caster sugar
4 x full size Daim Bars

Whisk the eggs and sugar together until light and fluffy (this is easiest in an electric mixer). Heat the cream until almost boiling (watch for little bubbles forming around the sides) then pour the cream over the egg mixture in a thin, steady stream, whisking all the time.

Pour the custard into a clean saucepan and heat gently, stirring constantly until it thickens slightly to coat the back of a wooden spoon. It is important to do this gently – if you overheat it, the eggs will start to cook and you’ll get little blobs of egg floating about in the mixture. Heat to 80C.

Decant into a bowl and cover with a piece of greaseproof paper, pushing the paper right down to cover the surface of the custard (this it to stop it forming a skin). When cool, chill for half an hour in the fridge.

Pour into an ice cream maker and churn. While this is happening, take a rolling pin and bash the (unopened) Daim Bars into pieces. Set some pieces aside for serving and add the rest to the ice cream towards the end of churning.

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25 Comments

  • Reply Maunika October 23, 2011 at 3:52 pm

    Never been a fan of eating Daim bars but in an ice cream I could probably finish a whole tub! The combination of creamy, crunchy, nutty & chocolatey taste sure is lush x

    • Helen
      Reply Helen October 23, 2011 at 3:53 pm

      It really is lush – even if I do say so myself! x

  • Reply Kim October 23, 2011 at 6:10 pm

    Looks amazing! I love the butteriness of Daim toffee.

    • Helen
      Reply Helen October 23, 2011 at 6:14 pm

      Mmmmmm buutttttteeeerrrr

  • Reply Lizzie October 23, 2011 at 7:55 pm

    CRACK BAR. So addictive. That ice cream looks acelingtons.

    • Helen
      Reply Helen October 23, 2011 at 8:11 pm

      I should have added a little extra crack as garnish perhaps?

  • Reply s October 24, 2011 at 3:34 am

    love this crack gelato. it’s brilliant. x

    • Helen
      Reply Helen October 24, 2011 at 8:41 am

      Ha ha! Thanks Shayma x

  • Reply msmarmitelover October 24, 2011 at 10:42 am

    LOVE DAIM/DIME bars…

  • Reply thelittleloaf October 24, 2011 at 1:17 pm

    100% agree, it’s NEVER too cold for ice cream (and even if it was, you could serve it on a hot pudding, simple). Mixing chocolate bars into homemade ice cream is one of life’s simplest pleasures. Yum.

    • Helen
      Reply Helen October 24, 2011 at 1:30 pm

      Yes! Another normal winter ice cream eating person. What is wrong with people? Hmmm?

  • Reply KSalty October 25, 2011 at 5:13 pm

    Taxi! Croydon IKEA food hall please! I’ve never seen it in the flesh but according to Dan @Essexeating there’s a Milka Daim bar hybrid?

    • Helen
      Reply Helen October 25, 2011 at 5:20 pm

      IS THERE?! This is important news. We must find out.

  • Reply Lucy October 28, 2011 at 10:53 am

    G&D’s Cafe in Oxford has been doing Dime Bar Ice Cream for years, it’s their most popular flavour I think – and I had it at a wedding recently where they had a mini ice-cream van from G&Ds, very cute.

    • Helen
      Reply Helen October 28, 2011 at 11:34 am

      Has it? Weird, I loved there for 5 years and never noticed.

  • Reply Gary @ The Greedy Fork October 28, 2011 at 3:03 pm

    Bought an ice cream maker over the summer and only used it a couple of times. Was going to do a chocolate bar flavoured one, so I’ll have a go at this one.

    • Helen
      Reply Helen October 28, 2011 at 3:25 pm

      Great! Let me know what you think. I am wondering if 3 Daim might be enough actually so you might want to give it a go with 3 and add more if you feel like it.

  • Reply miss south October 29, 2011 at 8:30 pm

    The Milka Daim bar hybrids are amazing. I always seem to be able to find them in Sainsbury’s and then eat all 3 in one sitting.

    Can’t wait to try this too. Love ice cream with ‘bits’ in! And I will be making icecream this winter a go-go….

  • Reply Leslie A. October 30, 2011 at 12:46 pm

    Yes to ice cream all year long! 😀
    Also, in France you can get D’aim McFlurries. Don’t ask how I know. *lol* 😉

    • Helen
      Reply Helen October 30, 2011 at 12:50 pm

      The French always have to be first don’t they 😉

  • Reply zuko October 31, 2011 at 10:06 pm

    …and now my wife loves this blog as much as me. 🙂

    • Helen
      Reply Helen November 1, 2011 at 8:00 am

      Brill! I should think so too 😉

  • Reply Eliza Bennet November 2, 2011 at 8:51 am

    Your post made me think of the link below. It is for a cereal milk ice cream.

    http://cafefernando.com/momofuku-milk-bars-cereal-milk-ice-cream/

    • Helen
      Reply Helen November 2, 2011 at 9:19 am

      Oh wow, that sounds incredible! Thanks for the link.

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