Ingredients
Icecream
- 100 g White Choc Chips, or white choc in chunks
- 750 g pure cream
- 5 --- egg yolks
- 60 g raw sugar
- 1/4 tsp Himalayan salt
Hot Fudge Sauce
- 250 g pure cream
- 40 g raw cacao powder
- 60 g Rapadura Sugar
- 30 g honey
- 50 g Butter
- 1 tsp instant coffee, or decaf
- 1/4 tsp Himalayan salt
- 1 tsp Vanilla Paste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place white choc chips in bowl and crush 10 seconds speed 7. Add remaining ingredients. Cook 6 mins 80 degrees speed 4.
Pour into Thermoserver and chill in freezer til very cold.
Place all ingredients in bowl and melt 5 mins 50 degrees speed 2, til dissolved and well combined.
Pour into glass jar and refrigerate.
Churn the icecream in an icecream maker and transfer to freezeable container. Or wait til it is nearly frozen and blend up again in the Thermomix as per traditional icecream. If you do it the Thermomix way you might need to freeze it further before adding the sauce.
Pour about a third or half of the chilled hot fudge sauce onto the icecream and work it through with the end of a fork to obtain a marble texture.
Freeze til ready to serve, the longer the better if you can wait!
Keep the remaining sauce in the fridge or freezer for your next wicked treat.
Icecream
Hot Fudge Sauce
Final Indulgence
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.
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