More Thermomix ice-cream

It’s funny that this is primarily a blog about growing food (I couldn’t possibly claim to being any sort of a cook), yet the post that gets the most hits and searches is this one on Thermomix ice-cream.

With summer coming on I thought it was time to make another batch. This is ‘real’ ice-cream, not the wishy-washy el cheapo supermarket stuff, so it has to be savoured and not golluped down in haste and without thought.

In the supermarket, I’d forgotten how much cream to buy for a batch and ended up buying 3 x 200 ml cartons; enough for 2 batches and then some (a dollop in my next few cups of coffee!). I get Bulla pure cream, 45% milk fat, not a brand with thickeners or stabilisers. This is where I disregard my cholesterol levels!

So I thought I’d make one batch of vanilla and one of chocolate, but instead of using straight cocoa powder for the chocolate as per the recipe, I decided to use Thermomix milo powder.

Thermomix milo powder is a blend of nuts and cocoa and is meant to be a Milo look- & taste-alike.

It goes like this:

Milo powder

3 tbsp linseed
2 tbsp sesame seed
2 tbsp sunflower seed
2 tbsp pepitas
1/2 cup almonds
1/4 cup brazil nuts
1/4 cup cashews
1/4 cup pecans
1 cup cocoa powder

In the Thermomix:

Chop 5-10 seconds on speed 9 to a medium-coarse powder.

Now I’ll say right away that as a Milo (milk drink) substitute it fails miserably. That’s because none of the ingredients actually dissolves in the milk. They’re all insoluble, so you’re going to end up with a sludge at the bottom of the cup, albeit a healthy one.

What it is good for, is Thermomix milo biscuits.

Like this:

Milo Biscuits

125 g butter, cubed
200 g sugar
140 g self-raising flour (wholemeal if desired)
50 g milo powder
1 egg

Pre-heat oven to 160º C

Cream butter and sugar 30 seconds on speed 5.

Add egg, flour and milo. Mix 10 seconds on speed 5 to combine.

Set the dial to closed lid position and knead 20 seconds on interval speed.

Roll into balls and place on a tray (about 2.5 cm/1” diameter—they spread).

Bake 10-15 minutes or until slightly browned.

As I said, I’m not a cook, but these go down a treat with visitors:

milo 002

OK, back to the ice cream. The recipe is at the link above.

Since it’s so rich and not something to pig out on (!), I decided to ration my servings by freezing it in individual 100 ml containers. One batch makes 6 of these:

I’d class this as gourmet ice cream, so I checked out the price of the most expensive brands in the supermarket.

One brand cost $9 per kgm. It didn’t have any hint of egg and still had gums, glucose syrup and artificial colours and flavours like the cheap brands. It seems that if you put it in a black container and call it ‘gourmet’, you can charge what you like! The ultimate was Maggie Beer brand—Burnt fig (who’d want to burn a fig?), Honeycomb & Caramel—at $18 per kgm. Not for anyone on a budget!

Thermomix ice-cream costed out for me at just under $8 per kgm and that included eggs at $4 per dozen which is what I used to pay at the free-range egg farm at the end of our street, before I got my three Barnevelder Girls and a dozen beautiful, fresh eggs a week.

Still cheap at twice the price and I could add any amount of burnt figs.

One Response to “More Thermomix ice-cream”

  1. narf77 Says:

    It’s not hard to burn a fig Bev…my mum did it every single time she tried to make fig jam! ;)… aside from that, cheers for the wonderful post. With summer starting to poke a finger at us in a serious way icecream is a good contender for us to use our billion eggs a week on (especially as I don’t eat them!). We recently gave 6 hens away and have enclosed the rest of them to prevent mass deforestation of Serendipity Farm. I have 4 fig trees (or shall we say…”ghosts of burnt figs future”? 😉 ) to plant out, 4 loquats (loquat icecream?) to plant out and WAY too many nut trees. I wish I could give you some as I am going to have to get rid of some of them soon. Have a lovely Christmas Bev and I hope it isn’t going to be too hot in your neck of the woods 🙂 I might just use this recipe to add to our Christmas table on tuesday 🙂


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