Ingredients
- 150 g raw sugar
- 50 g Maple syrup
- 50 g unsalted butter
- 2 heaped teaspoons natural vanilla extract
- 2 tsp sea salt
- 500 g cream
- 100 g whole milk
- 4 eggs
- 100 g pecans, toasted, chopped, unsalted
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place nuts in TM bowl and grind gently for 5 secs/speed 4 and cook for 4 mins/Varoma temp/stir speed in 20 g unsaled butter. Set aside. Place sugar into TM bowl, cover hole, and pulverise for 20 secs/speed 9 or 10. Let the very fine sugar dust settle for 15-20 seconds before opening the lid. Add Maple Syrup, rest of butter and vanilla and cook for 15 mins/Varoma temp/speed 1. Add salt, cream, and milk, and whisk together for 30 secs/speed 5.Whisk for another 30 secs/ speed 4 and add eggs into the hot mix as the blade rotates.Cook a further 7 mins/80°C/speed 4. Pour into a container, preferably a cold metal tin, and freeze. After 2-4 hours when partially frozen, remix for 1 min/speed 5-6 to give a creamierconsistency. Fold through nuts after remixing on
"Counter-clockwise operation" speed 1 for a few seconds. Pour back into cold tin and freeze for up to 12 hours before serving.
Tip
Look for cream that is not ultra pasteurized, although the latter will work in a pinch. I lightly roasted the pecans in the grill before grinding them. I tried using 150 g pecans for fun, and it tasted like pecan pie!
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
I made it in my Thermomix and put the jug in the fridge for 2 hours and then churned it in my ice cream machine. Perfect texture and amazing flavor. Thank you for sharing. I will definitely be making this again
Very nice, thank you. To make this low carb & diabetic friendly I substituted Splenda for sugar & Agave for maple syrup. I would also add vegetable glycerin next time to reduce ice build up. Thank you!
This make a litlte more than a pint of ice cream. I would guess 10-15 scoops.
This was very good. Thank you for the recipe
How many portions? Thanks