Custard Base
- 50 g whipping cream
- 120 g full fat milk
- 60 g egg yolks
- 25 g unsalted butter, cut in small pieces
- 25 g sugar
- 0.5 tsp real vanilla extract
Cherry Custard Ice Cream - Thermomix method
Janie Turner
6th June 2020
Cherry Custard Ice Cream - Thermomix method
15 min
Love this recipe - it saves so much time ... effortless custard base.
Ingredients
Ice Cream
- 1 tsp lemon juice
- 500 g frozen sweet black cherries, pitted
Method
Custard Base & Ice Cream
1. In a Thermomix, cook cream, milk, yolks, butter, sugar and vanilla 8 min/80C/speed 3, transfer custard to a bowl. Cover and chill in fridge 4-24 hours.
2. Transfer cold custard to Thermomix (TM) bowl and add frozen cherries and lemon juice. While stirring with TM spatula through hole in TM lid, churn 40 sec-1 min/speed 5 until ice cream forms.
If you don’t have a TM spatula then make ice cream in another appliance.
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