skinnymixer's Classic Vanilla Ice-cream

Print Recipe Add to Collection

skinnymixer's Classic Vanilla Ice-cream

Course: Dessert

Keyword: frozen, ice-cream

Servings:

Calories: 301kcal

Author: Skinnymixers

Ingredients

120 g sugar of choice If you prefer it a bit sweeter, increase to 150 g. We recommend caster sugar, however this can be done with coconut sugar, raw sugar, or xylitol for a low carb variation. Light coloured sugar will produce the best colour.
600 g pure or pouring cream (without gelatine)
230 g milk
6 egg yolks from XL eggs
2 tsp vanilla extract

Instructions

If using granulated sugar, add to dry mixer bowl. Mill for 30 sec/speed 9/MC on. Scrape mixer bowl down.
Add remaining ingredients to mixer bowl. Cook for 9 min/90°C/speed 3/MC on.

Ice-cream machine method

At this stage, you can either put it in a container, cover directly on the surface of the custard with cling wrap and refrigerate for a few hours before churning your mixture in an ice-cream maker OR follow below Thermomix method.

Thermomix method (no ice-cream machine to churn mix)

Freeze in standard ice cube trays. Once frozen, blend for 1 min/speed 9/MC on or until combined—using spatula to help combine.
Tip: When it comes to blending/whipping time, you may find your mix melting faster if it is a hot day. Watch your mix and stop it early if needed and return it to the freezer.

Notes

Dairy Free/Paleo: Replace cream and milk with 800 g Ayam light coconut milk.
Egg Free: Omit eggs and follow the thermomix cooker method only.
Super Skinny: Use low-fat cream and milk.

Store ice cream in an airtight container in the freezer for up to 14 days. The ice cream will become very firm after freezing overnight, so remove from the freezer and allow to stand at room temp. for 5-10 min before serving.

Nutrition