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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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  • 7
    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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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 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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