One of my long term Thermo friends, Ian Barron has been making this for years and this really is his recipe as much as it is a compilation of two of my very fave recipes. He makes it and posts about it so often, I had to give it a whirl and I felt that it needed to be included on our site! Thanks Ian, I hope I inspire you as much as you do me! Keep cooking and posting about it. This is a tweak on Killer Vanilla that I am sure you will manage to choke down...it is really, really good!
In the meantime, give this a whirl...and then hit social media with your creations, so we can all drool!
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Need
- 200 Grams egg whites
- 1 Teaspoon cream of tartar
- 100 Grams raw caster sugar BUY
- 2 Teaspoons vanilla bean paste BUY
- 600 Milliliters Salted Caramel Cream pre-made and completely cold Recipe
Do
- 1
Place egg whites and cream of tartar into Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3/MC off.
- 2
Add sugar a spoonful at a time through hole in lid as you whip 6 min/50°C/Butterfly/speed 3/MC off.
- 3
Whip 20 min/Butterfly/speed 3/MC off.
- 4
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 Salted Caramel cream. Whip 20-40 sec/Butterfly/speed 3 or until soft peaks form.
- 5
Pour into insulated containers for freezing and place into the freezer for several hours.
More
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.
