MERCY this is 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.
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 custard...oh the mind boggles! Clearly I need to get more acquainted with the gym, that I have been so lax with of late!
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Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
Need
- 200 g Chocolate - Callebaut dark 54% or above BUY
- 3 whole eggs
- 500 g cream
- 250 g milk
- 200 g golden caster sugar
- 1 tsp Vanilla - Bean Paste BUY
- Pinch Pink Salt Flakes BUY
Do
- 1
Place chocolate in TM bowl and chop 10 sec/speed 8. Remove from bowl and set aside.
- 2
Place eggs and sugar into TM bowl. Beat 4 min/37°C/Butterfly/speed 3. Remove Butterfly.
- 3
Add all remaining ingredients, including chopped chocolate.
- 4
Cook 5 min/80°C/speed 5.
- 5
Pour into large metal loaf tin.
- 6
Place in freezer for approx 2 hours or until frozen around the edges.
- 7
Return to TM bowl and beat 30 sec/speed 9.
- 8
Return to loaf pan and return to freezer overnight.
- 9
You can beat it again if you would like it to be a lighter mixture...but I personally like a 'heavy' ice cream.
More
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!
