Previously Published Ice Cream & Gelato Recipes:
- ALToIT: Lemon Gelato
- Skinnymixer’s Fruit Mince Pie Gelato
- THMII: Dirty Chai Gelato
- Skinnymixer’s Strawberries & Cream Instant Ice Cream
A Special Thank You
A special thank you to Betty Wong for photographing the ice cream for this recipe.Betty’s Tip
For a Baileys & Chocolate AlmoClassic Vanilla Ice-cream
Ingredients
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120 -150g sugar (caster sugar recommended; coconut sugar, raw sugar, or xylitol can be substituted for low-carb variations. 1Lighter-colored sugars produce the best color.)
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600 g pure or pouring cream (without gelatin)
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230 g milk
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6 large egg yolks
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2 tsp vanilla extract
Directions
- Thermomix Method (Custard Base):
- If using granulated sugar, mill it in the Thermomix bowl for 30 seconds/speed 9/MC on. Scrape down the bowl.
- Add the remaining ingredients to the bowl. Cook for 9 minutes/90°C/speed 3/MC on.
- Ice Cream Machine Method:
- Pour the custard base into a container, cover the surface directly with cling wrap, and refrigerate for several hours until chilled.
- Churn the chilled mixture in your ice cream maker according to the manufacturer’s instructions.
- Thermomix Method (No Ice Cream Machine):
- Pour the custard base into standard ice cube trays and freeze until solid.
- Once frozen, blend the ice cubes in the Thermomix for 1 minute/speed 9/MC on, or until smooth, using a spatula to help combine. (Note: If it’s a hot day, the mixture may melt quickly. If needed, stop blending early and return the mixture to the freezer.)
- Dairy-Free/Paleo Variation:
- Replace the cream and milk with 800g of Ayam light coconut milk.
- Egg-Free Variation:
- Omit the eggs and follow only the Thermomix method (no ice cream machine).
- Lower-Fat Variation:
- Use low-fat cream
