Ingredients
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- 3 Peaches (firm)
- 160 grams coconut milk
- 1 teaspoon vanilla extract
- 2 egg yolks
- 50 grams caster sugar
- 180 grams Greek yoghurt
- 120 grams raspberries, frozen or fresh
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cut an X in bottom of each peach and place in a deep bowl, cover with boiling water and let stand for 3 minutes.
Remove peaches with tongs and allow to cool. Peel and halve, remove stones and roughly chop 2 of the peaches. Dice 3rd peach into small pieces and set aside.
Place coconut milk and vanilla extract into TM Bowl and heat 4min/100deg/Sp1 then set aside.
Place egg yolks and sugar into a clean, dry bowl. Insert butterfly and beat 5min/sp3 until thickened and pale.
Mix 1min/Sp3 while slowly adding warm milk mixture through MC hole.
Cook 3min/60deg/Sp3. Mixture should coat the back of a spoon.
Remove butterfly and add yoghurt and 2 peaches. Mix 30sec/Sp4.
Put frozen raspberries into a 1L Thermoserver or a loaf tin.
Pour icecream mixture over raspberries and top with remaing diced peach. Freeze until solid and scoop or slice to serve.
Tip
If your freezer makes this a little too icy, cut into cubes and blitz again to make into a pink smooth soft 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.
Comments
Being naughty this morning and trying a chocolate version using Crio Bru.
Great to hear Debjane, its a fav in our house!!
This is delish!! I did find it a bit icy so blitzed it again which turned it a gorgeous pink. It has turned it into a creamy yoghurt ice cream. Thumbs up from all in this household
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