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1 CHOCOLATE RASPBERRY TRUFFLE ICECREAM

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CHOCOLATE RASPBERRY TRUFFLE ICECREAM

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Ingredients

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ICE CREAM

  • 600 g full cream milk
  • 200 g Pouring Cream
  • 145 g white sugar
  • 30 g YIAH CHOCOLATE RASPBERRY TRUFFLE POWDER
  • 6 egg yolks
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  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      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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Recipe's preparation

  1. Add milk, cream, sugar, powder and egg yolks to bowl and cook 8min/90deg/sp2.  Pour mixture into a freezable container (up to 4cm high) and allow to cool before placing in the freezer for at least 10 hrs.  Remove from freezer and cut into cubes.  Place 1/2 mixture into bowl and crush 20sec/sp6 then mix 10sec/sp4.  Place into freezable container and repeat with the othe 1/2.  Freeze until needed.

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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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  • Absolutley loved this, will keep this one to make...

    Submitted by gingerchef_jess on 20. December 2016 - 19:11.

    Absolutley loved this, will keep this one to make another time tmrc_emoticons.)

    Jess

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