Philly Vanilly Instant Ice Cream
The instant version of the American Style Vanilla Ice Cream recipe. Egg free, delicious, VERY vanilla and the perfect base for any other flavour ice cream you may wish to create with infusions, inclusions etc. If you don't have a churner yet, give this one a whirl. It is entirely Thermomix. And apart from freezing time, instant! Very, very clean flavour and a wonderful texture. We look forward to hearing how much you love this one!
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Need
- 600 Grams cream divided BUY
- 1 Tablespoon vanilla bean paste BUY
- 1/2 Teaspoon vanilla bean powder
- 150 Grams raw sugar
- 250 Grams whole milk
- 1 Pinch pink salt flakes BUY
Do
- 1
Place 250g of the cream with the vanilla bean paste and powder and sugar into the Thermomix bowl and warm 8 min/80°C/speed 1.
- 2
Add the remaining cream, milk and salt into the Thermomix bowl and blend 10 sec/speed 8.*
- 3
Pour into a flat tray and cool completely before placing into the freezer overnight.
- 4
Break into pieces and place half into the Thermomix bowl. Blend for 20 sec/speed 8. Add remaining frozen chunks and keep blending with the aid of the Thermomix spatula until desired consistency is reached. You should serve immediately once re-blended in the Thermomix, though we put ours in the freezer again and it is pretty ok served the next day or so. It does get harder than the churned version.
Served with
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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!
