Ingredients
- 4 egg whites
- 50 g sugar
- 4 drops white vinegar
- 1 pinch salt
- 400 g Dulce de Leche / Milk caramel, (or 1 can of NESTLE Top'n'Fill Caramel)
- 300 g thickened cream
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place egg whites, sugar, vinegar and salt in a clean, dry Thermomix bowl and butterfly. Beat 3min/70°C/speed 3.5.
When the timer has finished, restart and continue beating 3min/speed 3.5.
Remove butterfly. With the spatula, push contents down the bowl.
Reduce to speed 2-3, begin incorporating Dulce de leche, a teaspoon at the time, through the lid opening. This should take about 3min.
Continue on speed 2-3, pour the cream into the bowl, in a constant stream. This should take about 30sec.
Scrape the sides of the bowl with the spatula, mix 3sec/speed 3.
Pour into a pre-chilled Thermoserver, or other stainless steel receptacle or ceramic dish. Cover and freeze overnight.
Tip
Remove ice cream from freezer, 5-10min before serving.
If using pure cream, the mix may separate into two layers while in the freezer. To prevent layering from forming, the mix will have to be mixed again as it starts to congeal (after 2-4hrs).
The resultant 4 egg yolks, can substitute 2 whole eggs in the folowing recipies from the EDC: Lemon Butter, Mayonnaise, Custard, Bread and Butter Pudding, Omelette; to name a few.
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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