- 150 grams dextrose
- 1 pinch salt
- 440 grams whole milk
- 2 eggs, beaten in large bowl
- 190 grams cream
- 1 teaspoon Sugarfree Vanilla essence/extract
2h 15minPreparation 2h 15minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Place dextrose, salt and milk into jug and warm 5 minutes/90 degrees/speed 2.
Whisk the hot milk mixture into the bowl of beaten eggs, then return this to the thermomix jug.
Warm again 3 minutes/90 degrees/speed 2.
Pour milk mixture back in the bowl and cover (or if you dont need your thermomix jug for a couple of hours, just keep it in this) and place into refridgerator (1-2 hours, until cold).
Once cold, add vanilla and cream, combine 10 seconds/speed 4.
Churn in an ice-cream maker until you have a mixture that resembles soft-serve ice-cream, then place into a container and freeze.
NB: If you dont have an ice-cream churner, i would freeze the mixture for a few hours, reblend for 20seconds at speed 4, then freeze again, to aggitate the mixture as it sets.
This recipe has been adapted for use in the Thermomix, from David Gillespie's book "The Sweet Poison Quit Plan". Credit to the Gillespie family for originally devising this fabulous recipe.
Accessories you need
Same preparation for use in TM31.
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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