Ingredients
ICE CREAM
- 2 egg yolks
- 350 g whipping cream, full fat
- 350 g Milk
- 75 g sugar
- 1 tsp vanilla extract
- pinch salt
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I'm cooking this todayRecipe's preparation
Add all ingredients into the bowl of the Thermomix. Cook for 7 mins / 80° / sp 4.
Pour mixture into a 1 litre freezer safe container with a lid and place inside the freezer for 3-4 hours until firm but not rock hard.
Remove the ice cream from the container and cut into ice-cube sized blocks. Place in TM bowl and blitz for 30 secs / sp 9. Scrape down the walls of the bowl and then blitz for 15 secs / sp 4.
Return to 1 litre ice cream container and refreeze for 3-4 hours prior to serving.
Tip
My version of ice cream is a lot less sweet and far less rich than the recipe found in the EDC. A huge hit in our household.
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
leequinn22:
AO ice cream....
I always add a couple of tablespoons of vodka to my ice cream as vodka doesn't freeze. I also don't have any children in the house.
Like others I used 600ml of whipping cream plus 100ml of low fat milk as that is what I had. It also took a lot longer than 3-4 hours to firm up initially. So, left it overnight (approx 16 hours) before re-blending. I licked the bowl and it was delicious. Will definitely make it again - and again - and again.
I had every intention of only using 350ml cream but I ended up having to use up 600ml of cream so I used that instead. Very nice and easy recipe!
Thank you for a lovely recipe. I made a couple of minor changes to suit my ingredients but this was a fantastic place to start my TMX icecream making journey
The Thermie Chick - https://www.facebook.com/thethermiechick
What a great recipe. I used a full 600ml carton of pure cream and topped the balance up with skim milk... Devine. Also made a 2nd batch adding a large handful of choc melts and made the best chocolate icecream EVER!!!
Hi CWalsh - yes, I'd let it cool slightly before freezing it. It might be a little icier than normal but that's because I've chosen not to use quite as much cream (so it's healthier this way). Also, what milk did you use? I always use full-cream milk and i generally don't find it icey. I find that blending it one or two times (frozen, cut up into ice-cube sized blocks) helps to remove the iciness.
Are you suppose to let it cool first before putting it in the freezer? The taste was great just like the Coles ice cream, but it was a little ice-y
I used coconut sugar so has a hint of coconut. Really yummy. Have saved it in my favourites.
Very yummy! Thanks
I used this Receipe but added cookies and cream cookies to it yummo! Blended 150gms up first and set aside then mixed them in after the cooking process. Once frozen for an hour or so I mixed through more cookies but chunks this time. Left for suggested time in freezer to set! delicious!!
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