Portion/Yield:Serves 8 -10
One of my all time favourite kitchen gadgets is the phenomenal Thermomix. There is very little that this machine wonder cannot do in the terms of cooking.
Being gadget freaks there is probably very few kitchen gadgets that we have not owned. We had an ice cream maker which unfortunately broke when we moved home. Without the ice cream machine, we never really bothered making ice cream until the Thermomix arrived. It’s actually quite simple and the golden rule is that the mixture must be frozen solid otherwise your ice cream turns to slush puppie.
I make the crème anglaise using the thermomix and pour the mixture into ice cube trays, place them in the freezer over night until solid. When needed I follow the instructions below, it’s as simple as that. If you do not have a thermomix but still like the sound of this recipe then cook the anglaise as per normal, chill the mixture and churn the ice cream using a ice cream machine.
Ingredients & Method
- 500ml full fat milk
- 150ml double cream
- 6 egg yolks
- 100g caster sugar
- 2tsp ground mixed spice
Measure all the ingredients into the thermomix jug. Set for 15 minutes at 80°C on speed 4.
Pass the cooked anglaise through a fine sieve and then pour into ice cube trays and freeze for 24 hours.
Once the anglaise cubes are solid. Pop the frozen anglaise cubes in to the Thermomix bowl.Set to lock position and pulse a couple of times to break the ice cubes. Insert the Thermomix spatula mix for 1 minute on speed 6. Scrape the sides down and repeat this process for a very smooth finish.
Serve the ice cream immediately or place the ice cream in a chilled container in the freezer until needed.
Only churn what you need. If you do not need the whole mixture at once, pop the rest of the frozen crème anglaise cubes in to a freezer bag, label and seal. This will keep for up to one month in the freezer and you can have freshly churned ice cream when needed. Very smart indeed!
If you do not have a Thermomix follow the traditional method as follow.
Rinse a medium saucepan with cold water. Pour the milk and cream into the saucepan and bring to the boil remove the saucepan from the heat. Whisk the egg yolks, sugar and mixed spices together. Add a couple of ladles of hot milk to the egg mixture, mix well and then add the egg mixture back to the hot milk.
Return the saucepan to low heat. Stir the anglaise all the time. Do not let the mixture boil; when the anglaise starts to thicken and coats the back of the spoon it’s ready. Pour the anglaise in a container and cool over ice. When the anglaise is completely cold pour it in to the ice cream machine and churn until the ice cream is set.