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OK, I know ice cream has very little to do with Steam Oven Cooking…well nothing in fact, but MERCY it was good! I have been a bit obsessed with the old Thermomix, whipping up entire meals for thousands in seconds, and because of unseasonal sunny weather, the ice-cream idea just beckoned…and well, I am a star, what can I say? Get a load of this, but remember, NOT INSTANT…unless you get a flask of Liquid Nitrogen, you’ll be waiting overnight for this taste sensation.
3 whole eggs
200g dark chocolate
200g caster sugar
1 tsp Heilala vanilla bean paste
Pinch sea salt
Place chocolate in TM bowl and chop 10 sec/speed 8. Remove from bowl and set aside.
Place eggs and sugar into TM bowl insert butterfly. Beat 4 min/37°C/speed 3.
Add all remaining ingredients, including chopped chocolate.
Cook 5 min/80°C/speed 5.
Pour into large metal loaf tin.
Place in freezer for approx 2 hours or until frozen around the edges.
Return to TM bowl and beat 30 sec/speed 9.
Return to loaf pan and return to freezer overnight.
You can beat it again if you would like it to be a lighter mixture…but I personally like a ‘heavy’ ice cream.
SERVE: Scoop into bowls or waffle cones and work at not eating it all in one sitting! This amount should serve 6-8 generously.
I now am going to add toasted almonds, macadamias or whatever, replace the dark chocolate with white, add cherries, or peanut butter ganache, replace half the cream with a bought custard…oh the mind boggles! Clearly I need to get more acquainted with the gym, that I have been so lax with of late!