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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! We are the leading online portal for all Thermomix recipes.
- 200 Grams Chocolate dark 54% or above BUY
- 3 whole eggs
- 500 Grams cream
- 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.