Ingredients
Choko Custard
- 500 g Choko, peeled & roughly chopped
- 100 g Maple syrup
- 250 g water
- 375 g condensed milk
- 2 tbsp Corn Flour
- 4 eggs
- 100 g Milk
Rosella Sherbert
- 95 g sugar
- 40 g Rosella Petals, dried
- 5 g tartric acid
- 5 g citric acid
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place Choko pieces, maple syrup and water into
"Closed lid" . 20 min/Varoma/Spd 2.Drain, reserve 50g of liquid
Return Choko to
"Closed lid" , blend 10 sec/Spd 5.Add condensed milk, eggs, milk to
"Closed lid" . Mix 7min/80deg/Spd 4.Line slice tray with plastic wrap, freeze until solid.
Once frozen, break into small chunks, blitz for 1 min 30 sec/Spd 8 until creamy. Place into freezer safe container.
Add sugar and rosella petals to
"Closed lid" . Blitz 35 sec/Spd 10.Add tartric and citric acid. Blitz again for 35 sec to 60 sec/Spd 10 until you get a fine powder. No grainyness.
Scoop several spoonfuls of ice cream into bowl and sprinkle with rosella sherbert. Enjoy
Choko Custard Ice Cream
Rosella Sherbert
Assembly
Tip
Sherbert can be quite intense so use sparingly if need be.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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