Ingredients
icecream
- 600 grams cream
- 300 g Milk
- 200 grams raw sugar, blitzed to castor sugar
- 5 egg yokes
- 200 grams espresso coffee - cooled
butter pecans
- 150 grams pecans
- 60 grams butter chopped in cm cubes
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Make espresso as strong as you like (remember it's got to flavour lots of milk/cream!), I use decaf so I dont stay up all night!
Mill Raw sugar into castor sugar. Set aside
Put cream, milk, yokes in TM bowl cook 7 min/80 degrees/ speed 4.
Add coffee and combine 20 sec/ speed 4
Pour into shallow dish to freeze 4-6 hrs. (Or chill at least 6 hrs if using an icecream machine to freeze)
Butter pecans
Place 150g pecans into TM bowl and Pulse on Turbo once. Scrape down sides and check they're in chunky pieces. Blitz again on Turbo as needed.
Cut butter into cubes and place in bowl. Melt together with pecans 3mins/ 60deg/
"Counter-clockwise operation" / speed 4. Set aside to coolTake frozen mixture out and cut into chunks or spoonfuls and place into TM bowl. Blend 30 sec/ speed 9 to soften, combine & aerate
Add butter pecans and combine 30sec/
"Counter-clockwise operation" / speed 4. serve immediately or Freeze in containers* For icecream machine- add butter pecans for last 5mins of churning. Freeze in containers.
Icecream
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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