Ingredients
ICE CREAM CUSTARD
- 1000 g pure pouring cream
- 250 g white sugar
- 100 g glucose syrup
- 10 egg yolks
- 1 vanilla pod, split and scraped, seeds only
- 2 tbsp Vanilla ess, optional
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients into bowl
Cook 12 min / 80°C / sp 3
Transfer to container/tray/sealed heavy duty bag (I used a sealed bag) and freeze until solid. It may seperate - this is OK, I left mine is overnight
cut into chuncks and combine 30sec/speed 7 in 500g batches
Insert butterfly and whisk with MC off, sp 3 / 30sec
Transfer to storage container and keep in freezer
Will be soft after 'churning', freeze before serving.
ENJOY!!!
Custard
Tip
stir through 'ripple' flavours after placing it back in freezer - salted caramel suace somes to mind!!!This is rich and scoops really well!
Replaces high end icecreams like Sara Lee!
Serve beside sticky date or apple pie in autumn and winter, with your favourtie toppings in Summer/Spring.
Will work well in all TM models.
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
This is SO divine!! A very special treat for the adults to enjoy, the kids just wouldn't appreciate how good it is! Very rich and creamy so a little but is enough to satisfy.
divine, creamy and a complete taste bomb!
So delicious. Thank you
Sarah Casey | Independent Thermomix Consultant - NSW
Find me on Facebook at Thermo Flavour
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