STEAMOVENCOOKING with Tenina

OK, I know ice cream has very little to do with Steam Oven Cooking…well nothing in fact, but MERCY it was good! I have been a bit obsessed with the old Thermomix, whipping up entire meals for thousands in seconds, and because of unseasonal sunny weather, the ice-cream idea just beckoned…and well, I am a star, what can I say? Get a load of this, but remember, NOT INSTANT…unless you get a flask of Liquid Nitrogen, you’ll be waiting overnight for this taste sensation.

NEED:
3 whole eggs
500 grams whipping cream
250 grams milk
200 grams dark chocolate (I used Cadbury Old Gold)
200 grams caster sugar
1 teaspoon vanilla bean paste
pinch salt

DO:
Place chocolate in Thermomix bowl and chop on Speed 8 for 10 seconds. Set aside.
Break eggs into bowl and using butterfly whisk, beat until lemon in color. (Speed 4)
Add caster sugar, a little at a time until all blended. Remove butterfly.
Add all remaining ingredients, including chopped chocolate.
Cook for 5 minutes at 80 degrees on speed 5.
Pour into large metal loaf tin.
Place in freezer for approx 2 hours or until frozen around the edges.
Put into Thermomix bowl and beat for 30 seconds on Speed 9.
Return to loaf pan and return to freezer overnight.
You can beat it again if you would like it to be a lighter mixture…but I personally like a ‘heavy’ icecream.

SERVE: Scoop into bowls or waffle cones and work at not eating it all in one sitting! This amount should serve 6-8 generously.

I now am going to add toasted almonds, macadamias or whatever, replace the dark chocolate with white, add cherries, or peanut butter ganache, replace half the cream with a bought custard…oh the mind boggles! Clearly I need to get more acquainted with the gym, that I have been so lax with of late!

USED: