This Ice Cream Base Recipe is great as an ice cream made with your ice cream maker, but it is developed specifically to work with the Rolling Desserts appliance to roll the ice cream.
Course
Ice Cream
Cuisine
Canadian
Prep Time20minutes
Cook Time15minutes
Total Time35minutes
Servings11/2 cups
AuthorValerie Lugonja
Ingredients
165gramsor 2/3 cup or 165ml of whole milk(3.5% butter fat)
24gramsor 1 cup or 235ml of heavy cream(35-52% heavy cream)
60gramsor 1/4 cup or 4 tablespoons of sugar
1egg yolk(large egg)
1/2teaspoonvanilla extract
Pinch of salt
Variations:
2teaspoonsMatcha Powder
2teaspoonsCocoa Powder
1tablespoonCinnamon
Instructions
Instructions for base:
Add milk, cream, vanilla, one variation (if using) and 2 tablespoons of sugar to medium pot; stir to combine
Simmer over medium-high heat; once bubbles begin, remove from heat and cool for 10 minutes
Combine egg yolk, salt and sugar in small bowl (will be a thick paste)
Slowly add ΒΌ of cream mixture to egg mixture, stirring constantly
Pour tempered egg mixture back into medium pot; return to stove top at medium-low heat and stir until mixture begins to bubble (about 5 minutes)
Remove from heat and chill in tightly covered container in fridge for 1-2 hours or overnight
Instructions for base in Thermomix Machine:
Insert butterfly and weigh all ingredients into TM bowl (including one variation, if using); mix to combine for 10 seconds at speed 2
set timer for 10 minutes at 90C speed 2; cook for 6 minutes and change temperature to 100C until mixture coats back of a wooden spoon and leaves a path where you run your finger
Cook 2-3 minutes longer, if necessary; chill for 2 hours or overnight
Use as per recipe instruction for Rolling Desserts
Recipe Notes
Variations:
Only limited by the imagination: 1 teaspoon ground lavender petals, 1 teaspoon smoky paprika and so on....