Very Hey La La Vanilla Ice Cream

Name: Thermomix recipe: Very Hey La La Vanilla Ice Cream
Prep time: 10 min
Cook time: 10 min
Ingredients: 250 Grams whole milk; 500 Grams cream; 1 Pinch pink salt flakes; 150 Grams raw caster sugar; 2 Tablespoons vanilla bean paste; 2 Tablespoons vanilla bean paste; 200 Grams raw caster sugar; 100 Grams water; 2 Tablespoons white rum (optional)

Serves 10-12 Prep Time 10 minutes Cook Time 10 minutes Rated: Print

Scoop up the magic—creamy vanilla bean ice cream with the real deal: Heilala Vanilla.

Although this recipe is not the famed Killer Vanilla Ice Cream it is still really very good.

When it comes to creating truly exceptional vanilla ice cream, the quality of your vanilla makes all the difference—and that's where Heilala shines. Sourced from sustainable farms in Tonga and loved by pastry chefs around the world, Heilala Vanilla is renowned for its rich, complex flavour and pure aroma. In this Thermomix recipe, we let the vanilla take centre stage, using real Heilala vanilla bean paste to infuse the ice cream with deep, creamy notes and unmistakable luxury. The result is a smooth, scoopable treat that’s anything but ordinary—simple, elegant, and a true showcase of premium ingredients.

We have loved Heilala since the beginning of their culinary journey and ours, so we do recommend popping over to the store and taking a look at our range of Heilala products. You can never regret quality!

We do have a load of ice cream recipes on our site, and even The Whole Scoop ice cream course for those of you who want to master the art of making your own ice cream. Head on over and join us and never be disappointed again with ordinary ice cream recipes.

Enjoy this one in the meantime.

Need

250 Grams whole milk BUY
500 Grams cream BUY
1 Pinch pink salt flakes BUY
150 Grams raw caster sugar BUY
2 Tablespoons vanilla bean paste BUY
Vanilla Rum Syrup
2 Tablespoons vanilla bean paste BUY
200 Grams raw caster sugar BUY
100 Grams water
2 Tablespoons white rum (optional)

Do

1: Place milk, half the cream, salt, sugar and vanilla bean paste into the Thermomix bowl and warm 6 min/80ºC/speed 3.
2: Cool in the bowl for at least 15 minutes. Blend 10 sec/speed 3.
3: Pour into flat container and freeze several hours until solid.
4: Whip remaining cream, 20-40 sec/Butterfly/speed 4 or until soft peaks hold. Remove from bowl and set aside.
5: Break frozen mixture into chunks and place into Thermomix bowl. Blend 1 min/speed 9 with the aid of the spatula.
6: Fold through the whipped cream, pour or spread into container and freeze until ready to serve (with or without the dessert syrup).
7: Vanilla Rumt Syrup;
8: Place all ingredients into Thermomix bowl and cook 5 min/100ºC/speed 2 with MC off. Cool before using. This will keep in the fridge in a glass jar indefinitely.
9: Serve with the ice cream or use as a pick me up in a glass of ice cold milk!

Serve immediately with toasted nuts of choice, Ice Magic or Vanilla Rum Syrup.

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!