Ingredients
- 4 - 6 Ferrero Rocher Chocolates (chilled)
- 4 egg yolks
- 110 g caster sugar
- 220 g cream, - thickened is also fine
- 220 g1 cup milk - full cream or skinny is fine
- 100 ghazelnut chocolate spread (or Nutella)
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Pop the Ferrero Rocher Chocolates into the freezer.
Place sugar and egg yolks into the TM bowl and mix for 1 minute on speed 4. Set aside in a jug.
Clean the TM bowl. Don't bother drying it though, just make sure all the remnants of egg have been removed.
Place cream, milk and spread into the TM bowl and cook for 6 minutes at 80 degrees Celcius on speed 4.
When finished, start blades mixing at speed 2 and slowly pour the egg mixture into the bowl through the lid opening (hence setting aside in a jug). It's important to mix the egg mixture in slowly to prevent the eggs from scrambling.
Cook final mixture for 5 minutes at 90 degrees Celcius on speed 4 with the MC off.
Pour into a container and cool in the fridge (we don't want the tasty little Ferrero Rocher morsels melting when we add them later).
Wash and dry the TM bowl and make sure it is cold before adding the Ferrero Rocher's.
Whilst ice cream mixture is cooling, unwrap the Ferrero Rocher Chocolates, place them in the TM bowl and give them 3 quick pulses on the Turbo setting (more or less depending on how big you like the pieces). Return the pieces to the freezer or fridge.
When mixture is cool, place container in the freezer for about an hour. After an hour add the Ferrero Rocher pieces and mix them and the ice cream mixture through with a fork. Though not essential, this prevents ice crystals forming and by adding the Ferrero Rocher pieces later they are less likely to fall to the bottom. If you have time, and can be bothered, mix it again in another hour.
If you have an ice cream maker just add the mixture and Ferrero Rocher pieces and churn as per the manufacturer's instructions.
Tip
Freezing the Ferrero Rocher chocolates means you won't have a molten mass of confectionery after chopping. If you don't have time to freeze the mixture for an hour, after cooling it in the fridge, just add the chocolate pieces and mix them through and freeze straight away.
Thermomix Model
-
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.
Comments
Iff you put the precooker mixture into an icecream maker do you have to let it cool down first or dosent it matter iff you put it in warm thanks
Unbelievably amazing!!!!!!
very easy to make
A winner! Love, love this ice cream.
This icecream is sooooooooooooooooooooooooooooooooooo yummy and I will be making it again.
Best find for the night, can not wait to try this one. Looks yummy!
How long does it take to freeze? I made this two hours ago and I'm worried it won't be ready for tonight!
I doubled this recipe today. It fitted fine into the mixing bowl. I just put some paper towel over the top of the lid to catch the splatters, although there really weren't very many and I might not bother next time.
I altered the instructions a bit and made it more like the instructions for the Creamy Traditional Icecream in the EDC, where you freeze it initially for 4 hours or so (for me it's more like 8 hours in my freezer) until it is firm but not frozen. Then a whizzed it again for 20 seconds on speed 9 and then added the forrero rocher bits for another 10 seconds on speed 4. It's back in the freezer now and waiting to be gobbled up. Initial taste tests are very positive!
Made for my 16 yo niece. She is going to ove it. Will make again
This sounds delivious, and I have lots of ferror rocher's left over from christmas.
I do not have any nutella, do you think this would work if I used melted chocolate instead of nutella?