Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: JulieO on November 06, 2010, 01:04:02 am
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I made this ice cream yesterday and the only thing I used the TM for was to blitz it to make it smooth. The rest was done on the stove top. It's the most delicious ice cream, silky smooth and not too sweet, you only need one scoop.
You make a caramel on the stove top and add fresh pears and cook them in the caramel until soft, add cream, salt & lemon juice then blitz, chill and churn, (or however you do it without a machine).
I took it out the freezer this morning to see how it had frozen and it was scoopable immediately, a bonus for anyone who doesn't like to wait. :D
If you would like to see the recipe please say so and I will post it. ;D
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/icecream002-1.jpg)
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Oh!! Yes please. That sounds delicious!!! It looks so creamy too.
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Oh, that was quick! :D
PEAR - CARAMEL ICE CREAM
3 medium sized ripe pears, peeled and cored, cut into big chunks
180g sugar
500ml heavy cream
1/8 tsp coarse salt
A few drops freshly squeezed lemon juice
Spread the sugar in a large non reactive heavy bottomed saucepan. (I used my enamel lined cast iron saucepan).
Cook the sugar over lowish heat watching it carefully. When it begins to liquefy and darken at the edges, use a heatproof spatula to very gently stir the sugar, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the centre.
As it starts to liquefy, turn heat down to low as the cast iron pot holds the heat well and you don’t want it to start to burn the caramel that’s emerging.
Once the sugar becomes deep amber, stir in the pear pieces. Some of the caramel will seize and harden, but as your cook the pears, use the heatproof spatula to stir them and melt any bits of hard caramel. As the pears cook they will release a bit of liquid so it makes the caramel less thick and easier to stir. Put the saucepan on the simmer hob and turn down low. Continue to cook the pears for 10 mins, until the pieces are cooked through.
Remove from the heat and stir in 125ml of the cream, then mix in the remaining cream, along with the salt and lemon juice.
Let cool to room temp then puree in the TM 40 secs/speed 8 until smooth. To filter out any bits of fibre, pour through a sieve into a jug, cover with a lid and place in the fridge to chill thoroughly for a few hours or overnight, then churn in your maker.
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Thanks Julie, that looks so good.
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Thanks Judy. ;D
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Thanks so much Julie. I am going to make this tomorrow. I may not sleep tonight now thinking about it LOL
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Thank you, another icecream. Do you think I could use apples? I have some lovely apple liquer I bought from Burra SA and I would love to add a little.
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Cookie, I can't see why not, you will be surprised at the flavour, you really taste the fruit but at the same time it's not overpowering. If you do make it please let me know how it went. :)
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I've just made some Mulberry Icecream so that will possibly keep us going for about a week, so then I'll try 'apple icecream'.
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Mulberry sounds very nice too, I bet it's a nice colour. :D
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It is. I'll post a photo of it. It should be set for tonight.
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I am making this now. I tasted the puree and Mmmm Mmmm Mmmm. This is going to be a winner. : )