For me texture with ice cream and sorbet is just about everything with taste right up there too of course.
I was an ice cream judge (oh the shame of it) for many years at the Perth Royal Show and a very big portion of the marks allocated to any given ice cream are based on texture when the scoop is initially, well, scooped! If it breaks, that is bad, if it doesn't scoop, that is bad. So many factors.
The benefit of a churner is that it increases the volume by introducing air into the mix thus making it imminently more 'scoopable'. We are happy to be offering The Whole Scoop participants a discount on a couple of the best commercial churners from Aussie supplier to the stars, Restaurant Equipment. So if you are in the market for a churner, jump on in to the course and be churning this beauty in no time.
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
- 500 Grams fresh rhubarb, cut into 2 inch lengths
- 200 Grams raw sugar
- 2 Teaspoons vanilla extract BUY
- 1 egg whites
- 60 Grams coconut cream (Kara) BUY
Place rhubarb, sugar and vanilla into the Thermomix bowl and cook 25 min/90°C/speed soft. it will be noisy in the beginning, but as it cooks it quietens down.
Check for doneness, the mixture should be quite liquid and fragrant. If it needs more cooking time, add 5 minutes.
Scrape out of the Thermomix bowl into a plastic container and chill in the fridge until completely cold. This is quite a dark mixture at this stage, but never fear. The churner is here!
Before churning, return the mixture to the Thermomix bowl and add the egg white and coconut cream. Blend *10 sec/speed 10.
Churn according to manufacturer's instructions. Store in a container of choice until use.
Thermomix method; After adding the egg white and coconut cream, freeze in a flat tray until totally solid.
When ready to serve, cut into chunks and fill the Thermomix bowl to about the half way mark. Blend 10 sec/speed 10. Add the rest of the frozen mixture and continue to blend with the aid of the Thermomix spatula, 1 min/speed 9. Serve immediately or store as above.