We have been making this recipe for years now and it has gone viral. I had to add it to The Whole Scoop Ice Cream Course, I mean, there may have been riots if I didn't. It also appears in The Weekend Table which I hope you all have by now. My best and favourite book ever.
We know you will love this recipe as just about everyone does. Make sure you check out the sister recipes of this one;
We see you there, and we got you! This works really well across all dietary choices!
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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 raw caster sugar BUY
- 2 Teaspoons vanilla bean paste BUY
- 600 Milliliters cream BUY
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 recipe can be seen if you sign up for the related course. Join the course to get access!