- TM 31
Ingredients
- 100 g Dark chocolate (70% cocoa), broken into pieces
- 800 g pouring (whipping) cream
- 200 g full cream milk
- 200 g raw sugar
- 1 pinch sea salt
- 1 tsp natural vanilla extract
- 4 egg yolks
- 2 tbsp cocoa powder
- 100 g halved macadamia nuts, raw
- 100 g mini marshmallows (pink, white)
- 100 g white chocolate chips (good quality)
- 100-110 g Turkish delight (2 small bars), cut into cubes
- 2 tbsp shredded coconut
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place chocolate into mixing bowl and grate 10 sec/speed 9.
Add cream, milk, sugar, sea salt, vanilla extract and egg yolks and cook 8 min/80°C/speed 4.
Add cocoa powder and mix 10 sec/speed 5. Distribute mixture evenly between two containers then freeze for 3-4 hours until firm, but not competely frozen. Clean and dry mixing bowl.
Place macadamia nuts into mixing bowl and lightly crush 1 sec/
"Closed lid" /Turbo. Set aside.Remove one container of ice cream from the freezer and cut into ice cube-sized pieces. Place ice cream pieces into mixing bowl and blend 15 sec/speed 9. Then mix 10 sec/speed 4.
Add 50 g of the marshmallows, 50 g of the white chocolate, 50-55 g of the Turkish delight, 50 g of the crushed macadamia nuts and 1 tbsp coconut and mix 10 sec/
"Counter-clockwise operation" /speed 1, or until combined. Place mixture into a large container and set aside.Repeat steps 5-6 with the second container of chocolate ice cream and remaining macadamia nuts, marshmallows, white chocolate, Turkish delight and coconut. Place in container with the first batch and stir through with spatula. Return to freezer for another 3-4 hours prior to serving.
To serve, scoop ice cream into ice cream cones, glasses or bowls.
Tip
· Try making your own marshmallows and use them in this recipe. The recipe for Vanilla bean marshmallows can be found on the Thermomix Recipe Community.
tinyurl.com/vanillabeanmarshmallows
Thermomix Model
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Recipe is created forTM 31
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Comments
This was nothing short of Exceptional . Subbed macadamias with almond slivers and omitted Turkish delight . That was restaurant quality . Thank you so much
This was nothing short of Exceptional . Subbed macadamias with almond slivers and omitted Turkish delight . That was restaurant quality . Thank you so much
Very nice. Good quality. I accidentaly put my ice cream in the fridge and not the freezer so some of my ice cream reverted to custard. Still though. Good recipie. I recommend placing it in the fridge 20 mins before eating.
This recipie looks good and look forward to using it
sooooo yummy and creamy, mine did also take awhile to freeze so my marshmellows floated to the top and choc chunks and nuts to the bottom. I used cashew instead of macadamia, was still tasty but slightly softer. Love the idea of using clinkers!
sooooo yummy and creamy, mine did also take awhile to freeze so my marshmellows floated to the top and choc chunks and nuts to the bottom. I used cashew instead of macadamia, was still tasty but slightly softer. Love the idea of using clinkers!
sooooo yummy and creamy, mine did also take awhile to freeze so my marshmellows floated to the top and choc chunks and nuts to the bottom. I used cashew instead of macadamia, was still tasty but slightly softer. Love the idea of using clinkers!
sooooo yummy and creamy, mine did also take awhile to freeze so my marshmellows floated to the top and choc chunks and nuts to the bottom. I used cashew instead of macadamia, was still tasty but slightly softer. Love the idea of using clinkers!
sooooo yummy and creamy, mine did also take awhile to freeze so my marshmellows floated to the top and choc chunks and nuts to the bottom. I used cashew instead of macadamia, was still tasty but slightly softer. Love the idea of using clinkers!
Loved it! I did the first freeze overnight and just left it on the counter for about half an hour to thaw enough to get out the containers to do step 2. Its probably not so great for any diet plans as a small spoonfull is defiitely not enough.
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