Thermomix Ice Cream

This was the one recipe I just had to try and boy, is it beautiful!

2 egg yolks
250 gm cream
250 gm milk
150 gm sugar
1 tsp vanilla essence
pinch salt

The ingredients are placed in the Thermomix bowl and cooked at 80 C for 5 minutes. The mixture is then placed in a separate bowl in the freezer for 3-4 hours, until it’s firm but not frozen. It’s then returned to the Thermomix and whipped on high speed for 20 seconds, and returned to the freezer.

It is definitely gourmet ice cream. So rich and creamy and vanilla-ry.

Being so simple, with just 6 ingredients, I was prompted to wonder just what’s in commercial ice cream.

I found an empty ice cream container under the sink (Coles choc vanilla brand) and looked at the list of ingredients on the lid.

Water, Cream, Sugar, Milk Solids, Glucose Syrup, Maltodextrin, Colours (5 of those), Emulsifier, Vegetable Gums (3 of those), Flavours (unspecified). At least 16 ingredients. I checked the Codex Alimentarius listing for food additives (the colours and gums), and at least one of the colours and one of the gums is listed as having the capacity to induce allergic reactions in some asthmatics!!!

Note too: water is listed first, so it’s the major ingredient. Commercial ice cream is just a frozen emulsion of a few nutritionally-poor ingredients in water!

Needless to say, I won’t be buying commercial ice cream again.

Sorry, there’s no photo. I ate it. (The ice cream, not the photo).

16 Responses to “Thermomix Ice Cream”

  1. Frogdancer Says:

    Now I feel bad about buying icecream for the boys….


  2. The F. Relic Says:

    Do you think that this recipe could be made without the Thermomix machine? I can’t see why not and may try it as I’ve gone off my last ice-cream recipe.
    It just had equal quantities of cream and sweetened condensed milk beaten together, then any fresh fruit (crushed/chopped) that you desired, added to it and frozen. Nice…..up to a point.


    • foodnstuff Says:

      I don’t see why not, but you’d have to be careful with cooking time and temperature so that you don’t overdo it and denature the egg protein.

      It’s the eggs that give it the richness and boost up the nutrient status


  3. Rhonda Toope Says:

    Do you mix this at all before cooking? Recipe says just to place in thermomix and cook for 5mins but I would imagine that all ingredients would need to be combined prior to this.


    • foodnstuff Says:

      Hi Rhonda,

      I’m sorry that what I’ve written is a bit misleading. If you have a Thermomix, you’ll know that whatever is in the bowl is being stirred all the time. Speed settings go from a gentle stir, where the blades are moving very slowly, to speed 10, which is very fast and used for grinding grain.

      So, when you have all the ingredients in the bowl, you set Time, Temperature, Speed, in that order and stirring starts straight away. Speed 4, which is the setting for ice cream is reasonably fast, so everything would be well mixed within a couple of seconds.

      When the time counts down to zero, the heating turns off and the mixing blades keep turning at the slowest speed, until you actually come along and turn the whole thing off.

      It really is a wonder machine.


  4. Elly Says:

    Love it, love it! Thanks


  5. monique Says:

    I times this recipe x 4 as it does not last very long!!


  6. Roberta James Says:

    I feeI am going to ask the obvious, but if I double the recipe, do I double the cooking time, and does it freeze ‘rock hard’ after rebeating????, yes I too think it is a wonder machine


    • foodnstuff Says:

      Hi Roberta. According to the Thermomix recipe book, if you double a recipe, then you add another 20% to the processing or cooking time (and if you halve the recipe, take 20% off).

      No, it doesn’t freeze rock hard after rebeating because you’re beating air into it and that makes it softer. I discovered too, that the hardness depends on where in my freezer (it’s a chest freezer) I put it. Up near the top, it’s just a nice texture. Down at the bottom, it’s much harder.


      • Roberta James Says:

        thanks for the quick response, rather new to Thermomix, but use it to the max …. can’t wait to try this recipe and give it the ‘granchildren test’ on Tuesday night, will undate you, again thanks


  7. Therma Says:

    I’m currently using pure cream in the recipe and no sign of ‘firmness’ at 3 hours. I have added tinned blueberries (drained) maybe too much liquid.


    • foodnstuff Says:

      Hi Thelma, I should have added that it took longer than 3 hours for me, too. I have a chest freezer and have discovered that the freezing time and hardness of ice cream depends on where I put it in the freezer. If I put it at the top it takes ages and the finished ice cream is OK to eat straight from the freezer. If I put it at the bottom it takes less time to freeze but the finished ice cream is as hard as a rock! Persevere!

      (I don’t think the blueberries would have made all that much difference).


  8. Jenifer Winterbine Says:

    I have a thermomix and have started to make this vanilla ice cream recipe. However, after the five minutes cooking at 80 degrees and I placed it in the deep freeze, it t started to freeze after just under four hours but showed no signs of thickening. I assume that the egg/cream/milk mixture was not sufficiently cooked before I put it in the freezer. So, my question is; instead of setting the temperature at 80 and the time at five minutes right from the start, should I have waited until the light for 80 degrees had stopped flashing, and then timed it for five minutes from then on?(I assume the machine has not reached 80 degrees until it stops?)
    Thanks for any help,


    • foodnstuff Says:

      Hi Jen,
      I don’t think I would be adding extra time to the recipe. I’m assuming that the times given are set to allow for any cooking needed AFTER the set temperature is reached. When I make it, I wait till its reasonably frozen (I.e. not sloppy), before I re-whip it. I don’t know why the recipe stipulates it should be NOT frozen. The second whipping in the TM is to break up any ice crystals and beat some air into the mix so that very small crystals form after the second freezing, which contributes to the smooth mouth-feel.

      if your ingredients are straight out of the fridge, of course it will take longer to come up to temperature. It’s the timer running out that stops the machine, not reaching the set temperature. You could try having the ingredients at room temperature.

      It’s an interesting question and I think I’d like some clarification too, so what I’ll do is pass your question and my reply on to my friend Lisa who’s a Thermomix consultant and see what she says. I’ll post her reply here.


    • foodnstuff Says:

      Hi again Jen,

      It looks like the general consensus is that you should add 2-3 minutes to the cooking time and see how that goes. The only ingredient needing to be cooked is the eggs and from memory they should cook at 60 C. The thing you don’t want is to overcook the milk otherwise you’ll change its flavour. Good luck with it anyway.


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