Killer Vanilla Ice Cream
Related CoursesThe Whole Scoop
This recipe is very special. (If I say so myself.) I love it. The method is brilliant. (Again, if I say so myself!!)
It makes the most elegant scoop of ice-cream straight from the freezer and I LOVE it. The recipe now appears in all of my most recent cookbooks in one way or another. It is that good. I am using the idea or method for so many other things now, you will start to see it show up in all sorts of places. Especially the Insider Club...which I take it you are member of? NO? Get that sorted here straight away, the best value you can get as a Thermomix owner...no kidding.
There are two other ways to gain access to this recipe; You can purchase our Top 25 Ice Cream recipes ebook HERE and you are off and running.
OR, you can join the best online ice cream course available on the web today! The Whole Scoop is churning now and anytime you feel like creating ice cream, you have access to this recipe and 100's of others. (You do get a discount for this course if you are an Insider...again with the Insider Club...seriously, stop questioning and come on in!)
Then hit social media with your creations, so we can all drool!
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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!
- 200 Grams egg whites
- 1 Teaspoon cream of tartar
- 250 Grams golden caster sugar
- 2 Teaspoons vanilla bean paste BUY
- 600 Milliliters pure or whipping cream
Place egg whites and cream of tartar into Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3/MC off.
Add sugar a spoonful at a time through hole in lid as you whip 6 min/50°C/Butterfly/speed 3/MC off.
Whip 20 min/Butterfly/speed 3/MC off.
Place Thermomix bowl into the fridge, with the Butterfly still in place. When the bowl is completely cold, place back into the machine and add vanilla and cream. Whip 20-40 sec/Butterfly/speed 3 or until soft peaks form.
Pour into insulated containers for freezing and place into the freezer for several hours.
This ice cream has the most beautiful texture straight from the freezer. If it separates into 2 layers that is because your freezer is not cold enough or your container is not insulated.
This is just one of our Insider recipes. Join us today and start cooking!
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