- TM 31
Ingredients
Icecream
- 500 g ricotta cheese, (low fat is fine)
- 150 g cream
- 150 g Milk, (full cream or skim)
- 60 g sugar
- 100- 150 g Milk, extra
Accessories you need
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Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Place ricotta, cream and 150g milk into TM bowl and mix for 5 seconds Speed 5.
- Scrape into a very large zip lock bag, flatten mixture to approximately 1 cm thickness and freeze flat.
- Break frozen block into ice cube size pieces using a meat mallet or similar object.
- Add sugar to TM bowl and pulverise into icing sugar 10 seconds Speed 9.
- Add 400g frozen mixture and a half MC of milk, grind 5 seconds Speed 8.
- Repeat with remaining frozen mixture and another half MC of milk. Use spatula to assist with incorporation until desired texture is reached.
- Use immediately or freeze for later use.
NB: The higher your fat content ingredients the softer will be the end result.
Prepare Mixture
Churn Icecream
Tip
It's often known as "scicilian icecream" and it's a good quick icecream without using eggs.
Freezing in a thin layer makes it easier to break the block up into correct size pieces for grinding in the TM bowl. A lamington tin or oven tray may be used if freezer space permits.
Keep ice cream in freezer in small tubs and cover with plastic wrap to store airtight.
If consuming after stored in freezer, place containers in the refrigerator for approximately 30 minutes to soften texture.
Your comments and vote are always appreciated!.....Happy Cooking.
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.
Comments
Hi Sharon!
I had tagged this recipe to try ages ago to and finally did! I was very happy with the result!
I had firm ricotta left over from making Walnut Patties - Yum! (Thermomix vegetarian cook cook).
Using a big ziplock bag worked very well. I really loved the simple and uncomplicated ricotta flavour of the "soft serve" style icecream. I'm sure as a variation, some vanilla flavouring would work a treat! My wife swirled some tmx chocolate sauce onto hers and was delighted with the result. We used the remainder to create chocolate swirl individual ice creams in silicone mini muffin cases (took some time out of the freezer to soften). These were very nice, but personally I am sold on the "soft serve" result. A very quick recipe to make and have on hand for a summertime soft serve treat with friends!
Thanks for sharing, John.
John Clark
Independent Consultant (WA)
I love the idea of freezing it in a ziplock bag. I try to keep frozen coconut cream in the freezer for future icecream mixes. I use ice cube trays but then it is messy to move to a storage container. I think just pour the can into the bag and lay on a shelf. Ready to use whem I need it. Thanks for the idea.
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