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 thoughts on “Daim Bar Ice Cream

  1. 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….

    1. 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.

  2. 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.

  3. 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.

  4. 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


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