Ingredients
- 2 eggs
- 480 grams cream
- 250 grams Milk
- 175 grams white sugar
- 2 level teaspoon Vanilla bean Paste, or a mixture of vanilla paste and vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put all ingredients in bowl of thermomix and cook for 7 minutes on Speed 4 at 80 degrees. Chill overnight (or for at least 4 hours) in fridge or over ice bath until well chilled, then freeze in icecream maker according to manufacturers instructions. Alternatively, freeze for 4 hours or until firm but not fully frozen, then cut up into pieces and place back in thermomix bowl and mix for 20 seconds on speed 9 and then for 15 seconds on speed 4, using spatula to fell. Put back in freezer to finish freezing
Tip
You can use all vanilla extract if you like, but it doesn't have those lovely vanilla seeds in.. I am basically lazy, and when i saw vanilla paste in the supermarket, complete with all those lovely little seeds) i was delighted, and saw an easy way to incorporate that sumptuous flavour into sweet tarts and, of course, icecream.
This is a variation on Ben and Jerry's French vanilla icecream, from their homemade icecream and dessert book.
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'm making this as I write.
- I subbed out white sugar for coconut (100g)
- User a combo of vanilla paste and essence.
- I'm also going to add in some broken up violet crumble once first freeze and re-blend has been done.
Great recipe. Love that it uses the whole eggs and only two at that. Easier option than the BCB. Reduced sugar to 150g. Still very sweet for us so will drop again next time.
Cherie Connor:great hint thanks
Hi
i just wondered would I be able to make your recipe and then place the ingredients into the ice cream churning attachment I have with my kitchenaid stand mixer ? I’m wondering if I would get a great result and if the recipe would be fine in the churning attachment
thanks
Love that the recipe uses full eggs. I added used 90g of coconut sugar and 45g of maple syrup and a large pinch of salt. Only used 1 tsp of vanilla extract. Just cooling in the freezer now.
I also used about 770g of cream/milk all up. About 550g of thickend cream and 220g of full cream milk.
Has anyone substituted the sugar for Natvia successfully, and if so, what is the conversion rate?? Thanks for any tips
I've just made this ice cream and it's a huge success. I used just over 100 g sugar and it's sweet and delicious. I chose this recipe because of the 2 whole eggs. Thank you.
Have mad this recipe a couple of times now. Absolutely our go to recipe for icecream. Love that it uses whole eggs. Delicious!
Does anyone know if this lasts in the freezer for around the same time as shop bought? Thanks.
Fabulous recipe lovely icecream ❤️