Course Only Video
Related CoursesThe Whole Scoop
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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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!
- 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
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.
Add the remaining cream, milk and salt into the Thermomix bowl and blend 10 sec/speed 8.*
Pour into a flat tray and cool completely before placing into the freezer overnight.
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.
This recipe can be seen if you sign up for the related course. Join the course to get access!
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