MERCY this is good! I have been a bit obsessed with the old Thermomix, and ice cream making of late. This one has been around for a while now but we gave it fresh new look and an update. Still amazing, still worth the calories and very creamy and decadent.
You have been warned. If you are in the mood for ice cream, why not join The Whole Scoop ice cream course today? Self managed, easy as turning on your Thermomix and ultra delicious, additive free ice cream at your fingertips (or in your freezer) on demand.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 200 Grams Chocolate dark 54% or above BUY
- 3 eggs
- 500 Grams Cream BUY
- 250 Grams milk
- 200 Grams Raw Caster Sugar BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- Pinches Pink Salt Flakes BUY
Place chocolate in Thermomix bowl and chop 10 sec/speed 8. Remove from bowl and set aside.
Place eggs and sugar into Thermomix bowl. Beat 4 min/37°C/Butterfly/speed 3. Remove Butterfly.
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 Thermomix 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.
Scoop into bowls or waffle cones and work at not eating it all in one sitting! This amount should serve 6-8 generously.