Ingredients
Ice cream
- 2 cans of coconut cream, (400 ml each)
- 2 teaspoons Gelatin powder
- 1 vanilla bean pod
- 3/4 cup of maple syrup
Blueberry Coulis/Syrup
- 200 grams fresh blueberries
- 50 grams Rapadura Sugar
- 15 grams lemon juice
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Empty both cans of coconut cream into TM bowl. Sprinkle gelatin over coconut cream and leave to sit for 5 minutes to allow gelatin to absorb some liquid.
Meanwhile, split vanilla bean and extract seeds and add to TM bowl.
Cook for 7 minutes/90 degrees/speed 2 - 3. Then reduce speed to 1 - 2 and cook for further 7 minutes/90 degrees.
Add maple syrup and mix 30 seconds/speed 7.
Pour into container (leaving lid off) and refrigerate for approximately 1 hour.
Cover with lid (or plastic wrap) and freeze for at least 7 hours.
Remove from freezer, cut into pieces. Place Half mix in TM bowl ande mix for 20 seconds/speed 6. then 10 seconds/speed 4.
Place remaining mixture into TM Bowl and repeat above process.
Place all ice cream back into TM Bowl and add blueberry coulis/syrup and mix until combined.
Return to container with lid and return to freezer.
Place all ingredients into TM bowl and blend 4 minutes/90 degrees/speed 2.
Then increase speed to blend to desired consistency.
ICE CREAM
Blueberry Coulis/syrup
Tip
Allow at least 10 hours total freezer time.
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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