Ingredients
Golden gaytime ice cream slice
- 395 grams sweetened condensed milk
- 600 --- mls thickened cream
- 2 tablespoons Dulce de leche
- 2 teaspoons Vanilla Paste
- 200 grams milk chocolate
- 8 Milk arrowroot biscuits
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- place 200mls of the cream, 115grams sweetened condensed milk and two tablespoons dulce de leche into the bowl with whisk in. Mix 45sec/sp4 Or until thick.
Spread the mix into a cling film lined freezer save slice tray (I used my tupperware slice 'n store: w:18.2cm x l:29.2cm) and freeze for 5 hours.
remove from slice tray using the cling wrap when solid and return ice cream to freezer on a cookie sheet. - Line the slice tray with baking paper going up past the edges and then cling wrap.
Crush 4 milk arrowroot biscuits by hand and scatter evenly over tray.
Melt half of the chocolate in the microwave for 40 seconds and spread across the crushed biscuits smoothing it out flat.
Place into the freezer to firm up for 15 minutes while you make the first batch of vanilla ice cream.
Into the clean bowl with whisk add 200mls of the cream, 140g sweetened condensed milk and 1 tsp vanilla paste. Mix 45sec/sp4 or until thick.
Spread on top of chocolate in slice tray and freeze for 5 hours. - Using the lid of the slice container, line it with baking paper.
Melt the remaining chocolate in the microwave 45sec and spread evenly on the paper lined lid. Crush the remaining 4 biscuits by hand onto the chocolate and place into the freezer for 15 minutes.
Whip the remaining cream, sweetened condensed milk and vanilla paste in the bowl with whisk 45sec/sp4 or until thick.
Remove the 2 ice creams from the freezer.
Layer the caramel ice cream onto the frozen vanilla ice cream in the slice tray
Spread the whipped vanilla ice cream onto the caramel ice cream and top with the chocolate/biscuit layer in the freezer, peeling away the paper underneath.
Allow to freeze a minimum 5 hours or over night
Slice with a hot dry knife and serve immediately.
Caramel ice cream
Bottom chocolate/biscuit layer and vanilla ice cream
Top chocolate/biscuit layer and vanilla ice cream
Tip
Best made at least one day before to allow the ice cream to freeze.
Can be made several days in advance.
Will freeze well for 2 weeks (if it's not eaten beforehand)
Each cream brand will whip to firm peaks at different speeds so keep an eye on it when whipping.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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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