- 150 g white sugar
- 500 g whipping cream
- 2 egg yolks
- 1 tsp Vanilla Bean Paste
- pinch sea salt
- 50 g Pure Maple Syrup
- 75 g walnuts, chopped
12h 5minPreparation 5minBaking/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!
Note: this recipe uses the creamy traditional ice cream from the EDC as its base.
Place sugar in bowl and mill for 2 sec/speed 9. Add cream, egg yolks, vanilla bean paste, salt and maple syrup to bowl and cook 6 min/80 deg/speed 4.
Pour mixture into (metal) container and cover. Place in freezer for up to 12 hours until firm, but not completely frozen.
Remove ice cream from freezer and cut into ice cube sized pieces. Place into mixing bowl and blend 20 sec/speed 9. Add in walnuts and mix 10 sec/speed 4.
Place into (metal) container, cover and freezer for 3-4 hours.
Accessories you need
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.