Ingredients
- 300 g raw sugar
- 50 g Tahitian Vanilla Bean Matured Maple Syrup (Noble #02)
- 50 g unsalted butter cubed
- 2 heaped teaspoons Vanilla Bean Paste (or Extract)
- 2 tsp Pink Himalayan Rock Salt (or Sea Salt)
- 500 g cream (1/2 light 1/2 full cream)
- 100 g full cream milk
- 4 Free range eggs (organic preferred)
- 30 g Macadamia Nuts (optional topping)
- 25 g Toblerone (optional topping)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place raw sugar into TM bowl blitz for 10 secs/speed 9
Add Tahitan Vanilla Bean Matured Maple Syrup
(or 100% Maple), butter and vanilla bean paste
Cook for 15 mins/Varoma temp/speed 1
Add pink salt, cream, milk and blend together for 30 secs / speed 5.
Reduce to speed 4 and introduce eggs one at a time into the hot mixture as the blade rotates.
Cook a further 5 mins/100°C/speed 4
Pour into cold ice cream tray and freeze.
After 5-6 hours when partially frozen, remix for 1 min/speed 5 to give a creamier consistency.
NB* If using light cream will take longer to set.
Pour back into ice cream tray and freeze for up to 12 hours before serving.
Ps. This won't last long!!!!
e.g. Macadamia Nuts, Toblerone, Pecans, Mxed Nuts
Optional Toppings:
Tip
Chopping Board & Sharp Knife for chopping nuts
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 tested this as per picture ... yummo
Loved this recipe