Ingredients
10 portion(s)
Ice Cream
- 150 grams dark chocolate
- 40 grams cocoa powder
- 200 grams full cream milk
- 400 grams cream
- 100 grams white sugar
- 4 egg yolks
- 130 grams Chocolate Oreo Biscuits, (1 packet)
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6
2h 0min
Preparation 2h 0minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
Recipe's preparation
Add Oreo biscuits to jug and Turbo until desired consistency. You want some fine crumbs and some chunks. Remove and set aside.
Place chocolate into jug and chop 8 sec/Spd 8.
Add cocoa, milk, cream, sugar, and egg yolks. Cook 8mins/90 deg/spd 2.
Pour mixture into a bowl, cover with glad wrap (ensuring it touches the surface of the mixture to prevent a skin forming) and place in fridge until chilled.
Once cooled add to ice cream churner. Add crushed Oreos to ice cream mixture just before churning has finished. Place in freezer to set.
Accessories you need
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Spatula TM5/TM6
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Tip
You can make this without an ice cream churner, simply follow the freezing and crushing instructions in the BCB chocolate ice cream recipe.
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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