Updated: Apr 30, 2020
If you have never made your own ice cream you don't know what you are missing! A traditional ice cream essentially consists of egg yolks, cream and sugar cooked into a custard then frozen.
Any flavourings can be added to personalise your dessert experience - chocolate chips and peppermint essential oil would have to be a family favourite.
6 large egg yolks 300ml thickened cream 600ml whole milk 180g sugar 1 vanilla bean pod, split lengthwise 1 pinch sea salt
Add all ingredients into the TM bowl. Cook for 8 mins, 90 degrees, spd 2.
At the end of cooking remove the vanilla bean pod and scrape any seeds into the ice cream mixture. Stir briefly to combine 10 secs, spd 2.
Pour the mixture into a freezer safe container (preferably shallow), allow to cool on the bench for about 1 hour, then pop into the fridge for about 1 hour, then into the freezer over night. This gradual cooling process simply helps to reduce the formation of ice crystals if a warm mixture is put into a freezer too soon.
The next day take the ice cream out of the freezer and sit at room temperature for about 15 minutes. Once you can scoop or cut the ice cream into chunks, do so and put into TM bowl and blitz for 15 sec, spd 9 then 30 sec, spd 6. This will give you a beautiful smooth, soft serve consistency. Either serve and enjoy as is or return to the freezer to firm up.
If adding "bits" to your ice cream, swirl through after the second blitzing.
The soft serve consistency of the ice cream will mean that your additions will remain suspended and not sink to the bottom.
If adding "flavour" to your ice cream, add when making the custard as this will ensure even distribution.
A note from Gracious Goodness :
If you would like a LCHF Variation simply substitute the sugar for xylitol. Tastes delicious and is perfectly compliant!!