This happened quite a few months back now, but I saved it for summer. It is very simple, completely delicious and if you don’t make it soon you will never know what you are missing out on. I have now made it a couple of times, although I do love the Killer Vanilla ice cream, this is quick and can be on my table in an hour...(a little TOO convenient!) Thanks to James Dougherty from Bistro Bella Vista for this one. Love your work James.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 5 egg yolks
- 500 Grams cream
- 250 Grams whole milk
- 2 Tablespoons vanilla bean paste BUY
- 150 Grams golden caster sugar
- Pinches pink salt flakes BUY
Do
- 1
Place all ingredients into Thermomix bowl and cook 7 min/80°C/speed 4. Pour out of the Thermomix bowl and stir to cool.
- 2
Cover with a cartouche and place into the fridge for up to 24 hours but at least until completely cold.
- 3
Churn using an ice cream churner. Alternatively, freeze in an ice cube tray until solid.
- 4
Place cubes into the Thermomix bowl and blend with the aid of your spatula until creamy and ready to serve.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
