Ice Cream - texture?

[vanillabean]

OK so now that I have a Thermomix, I have to cull the herd, so to speak, of all the useless kitchen gadgets, gizmos and appliances that will now be collecting dust and using up valuable kitchen real estate. First on my hit list is my ice cream maker. I haven't made ice cream yet (we're having a very cool/wet spring here in Vancouver so I really have no desire to do so just to test it out) and am curious as to how creamy ice cream made in the thermomix is given that it isn't churned at all. It seems that either you make the base in the TMX, then freeze and break up using the blades or butterfly (?) or you make a fruit base and freeze in ice cube trays and then process in the TMX. Does this make for icy/crystal-y textured ice cream? Or is it as creamy as from a (churned) ice cream maker?

[judydawn]

Those with ice-cream machines will respond vanillabean but if  I had one myself, I would keep it.

[faffa_70]

There is a whole thread on here somewhere about it... I am on my phone, so will have to leave it to others to find.

[judydawn]

Here it is - http://www.forumthermomix.com/index.php?topic=5684.0

[vanillabean]

Thanks Judy! I did a search for 'ice cream' and nothing much came up.
I guess I haven't figured out the seach function well enough here.

Sounds like I should keep my ice cream maker - too bad, it takes up a lot of space and is heavy.

[KarenH]

I would keep it - I have had a TMX for nearly a year now, and have just got an icecream maker too.  I find it a fiddle-faddle to take the icecream out of the freezer and whizz it in the TMX to get it smooth and creamy - often I forget and end up with rock-hard icecream that has an ice-crystal texture.