Well a New Year is upon us, so are a few extra kilos and the remains of Christmas folly…dozens of candy canes hanging on the tree. So in a fit of candy thrift (something that doesn’t happen to me very often, nothing lasts that long!) and with the temperature hovering around 35oC (Yes dear Northern Readers, we are talking 95oF) ice cream seemed a great option. With little time remaining in my morning, this is what we got…and not bad if I say so myself, in fact, ‘mint’ actually!
NEED:
120+grams candy canes (mint ones and note to self; fully unwrapped!)
600 grams whipping cream
330 grams cultured buttermilk
270 grams full cream milk
4 eggs
170 grams caster sugar
35 grams cornflour
1 tsp each peppermint and vanilla essence
DO:
Place candy canes into Thermomix bowl and chop for ONE second on speed 6. (We want pieces, not dust)
Set aside.
Insert Butterfly attachment and whip cream for 20-40 seconds until starting to stiffen. Soft peaks. Set aside in same bowl as candy canes and fold through. Place in freezer.
Make custard with all remaining ingredients for 8 minutes at 80oC on speed 4.
Cool in water bath until room temperature is reached.
Blend through whipped cream mixture for 20 seconds on speed 5 and freeze for several hours.
An additional candy cane as a garnish would have been perfect, but alas, we used them all in the ice-cream, which as I write has been completely eaten…{sigh}
Novel but nice. Why do we buy so many of those little things?
Wonder if the Thermomix would peel them like the garlic and onions?
We just saw people slurping ice cream cones in 10 degree cold, so it’s never too chilly for ice cream! This would be lovely with a bit of melted chocolate on top. Yums.
Hi Tenina,
Just read on the thermomix forum about your mango,macadamia chicken noodles. Would it be possible to have the receipe?
many thanks,
Trudy
Ice cream, like chocolates, never go out of season
Love them with chocolates and some nuts too!