Good ole Gina is at it again...yep, Winter or no, we are sending the ice cream love to you...and there is a dairy free option! YAY. Get this sorted, I am pretty sure it is healthier than most. Starting from scratch is always going to be. And then head on over to check out the Date Caramel Swirl version Gina has also created. Words fail me. (And that is pretty rare I’m sure you agree!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 150 Grams golden caster sugar, raw sugar, or 120-130g rice bran syrup
- 2 egg yolks
- 600 Grams full fat cream or for dairy free use coconut cream
- 1 Teaspoon vanilla bean paste vanilla bean paste BUY
- Pinches fine sea salt
Place all ingredients into Thermomix bowl and cook 8 min/80ºC/speed 4.
Pour mix into a container. Leave at room temperature to cool for about an hour, then into the fridge until it is cold (about another hour).
Container can now go into the freezer for 8 hours or preferably overnight.
Remove container from the freezer and let mix sit for 15 minutes on the bench to soften a little so that you can get a spoon into it.
Spoon the mix into Thermomix bowl and blend 20 sec/speed 9, then 10 sec/speed 4.
Return mix to the container and refreeze for at least 8 hours before serving.