I wrote this recipe way before the Killer Vanilla Ice Cream recipe appeared on the scene, and I have to say it is pretty good and my go to if I am in a hurry and need instant ice cream for that same day. It will be better if you have time to freeze it for more than just a few hours, but of course, you can put the entire mix into an ice cream churner for instant satisfaction. It also does freeze enough to serve it as a topping with something else if you get it done a minimum of 5 hours before you need it...so what are you waiting for?? The EVOO needs to be the best, you know I love my Cobram EVOO and for this one I especially love the Hojiblanca as it is perfect for desserts. It can be purchased online....get it organised my lovelies.
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Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! 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!
- 395 Grams Sweetened Condensed Milk
- 1 Tablespoon Vanilla Bean Paste BUY
- 70 Grams Extra Virgin Olive Oil (EVOO) BUY
- 600 Grams Cream BUY
Place condensed milk, vanilla and EVOO into the Thermomix bowl and blend 20 sec/speed 6. Scrape bowl and repeat.
Add cream and blend 20 sec/speed 4.
Pour into an insulated container (we love Tovolo) and freeze.