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Choko Custard Ice Cream with Rosella Sherbert


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Ingredients

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Choko Custard

  • 500 g Choko, peeled & roughly chopped
  • 100 g Maple syrup
  • 250 g water
  • 375 g condensed milk
  • 2 tbsp Corn Flour
  • 4 eggs
  • 100 g Milk

Rosella Sherbert

  • 95 g sugar
  • 40 g Rosella Petals, dried
  • 5 g tartric acid
  • 5 g citric acid
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    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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5

Recipe's preparation

    Choko Custard Ice Cream
  1. Place Choko pieces, maple syrup and water into Closed lid. 20 min/Varoma/Spd 2.

    Drain, reserve 50g of liquid

    Return Choko to Closed lid, blend 10 sec/Spd 5.

  2. Add condensed milk, eggs, milk to Closed lid. Mix 7min/80deg/Spd 4.

    Line slice tray with plastic wrap, freeze until solid.

    Once frozen, break into small chunks, blitz for 1 min 30 sec/Spd 8 until creamy. Place into freezer safe container.

  3. Rosella Sherbert
  4. Add sugar and rosella petals to Closed lid. Blitz 35 sec/Spd 10.

    Add tartric and citric acid. Blitz again for 35 sec to 60 sec/Spd 10 until you get a fine powder. No grainyness.

  5. Assembly
  6. Scoop several spoonfuls of ice cream into bowl and sprinkle with rosella sherbert. Enjoy

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Tip

Sherbert can be quite intense so use sparingly if need be.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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