Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: containergirl on October 14, 2009, 05:40:36 am
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Name of Recipe: Chocolate Icecream (egg free)
Number of People: depends on decadance capacity. About six to eight people
Ingredients:
600ml cream
395g can condensed milk
200 g Plasistowe Dark Cooking Chocolate
Preparation:
Break chocolate into pieces into TM bowl.
Grate 5 – 10 secs on speed 7.
Melt 2 – 3 mins at 50 degrees on speed 3. (I do 2 mins and then scrape down sides and about 30 seconds more)
Insert Butterfly. Add condensed milk and cream.
Beat on speed 4 for 20 – 30 seconds.
Put into a container and freeze.
You will not need to reblitz. It keeps soft and creamy for a couple of weeks (ours only gets that old if Spanner forgets about the emergency supply in the store freezer).
I would be keen for the evaporated milk recipe too. I haven't had much time to explore forum but I am glad to know there are a few egg free people around to swap tips with.
I never used to notice egg in food but a child with an allergy changed that. Since I cook most things without egg these days some cakes and biscuits etc taste odd with egg in them.
Photos:
Tips/Hints: This is a recipe that I got from a major brand condensed milk can. The original recipe has powdered ginger and choc chips. I have never added these as it has always been so perfect. Before the Thermomix our kitchen was always covered in chocolate and cream - I am not the neatest of cooks and anything requiring whipping spelt disaster zone. The first day I made it with the Thermomix Mr Containergirl (Spanner) didn't even know I had made it.....previously there would be evidence for some time.
members' comments
VHJ - Waiting for this to freeze but it was finger licking good out of the TMX bowl. I halved the recipe and used Skim Condensed milk and a 250g tin of Reduced fat Cream that I made up to 300ml with milk. Thanks Containergirl.
Meagan - made this recipe twice this weekend. Once with the dark chocolate - I found that the melted chocolate went a bit bitty when I added the cream and condensed milk - the blades weren't moving when I added it. Also I had to whizz it for longer than suggested as the chocolate seemed to take ages to mix into it. As a result the end product was like a whipped cream consistency. The second batch I did was white chocolate and it more smooth but slightly thicker. I added the cream and condensed milk through the hole as it was on speed 4 with the butterfly in and ended up with a much smoother ice-cream. It is really rich but yummo Smiley
Thanks for the recipe.
Made another couple of batches of this one last night Grin I did a little experiment with the white chocolate one and blitzed some strawberries and stirred them by hand into the mix. Very yummy although the strawberry is a little icy, I am thinking you could probably blitz the strawberry so it is more of a coulis and add a little alcohol and then swirl it into the mix.
Also I was thinking it would be cool to make a swirled dark choc and white choc combo.
cathy79 - The mixture is fantastic! I think it would make a great "chocolate mousse". It's in the freezer, and I've checked on it a few times. Absolutely delicious.
Alina0210 - I made this last night.... taste tested this morning (7:30am HAHA)..... and wow yumm, so chocolatey and smooth.... i can feel my waist getting larger and its not just me being pregnant LOL... Will definitely make it again, and so easy.
Sundari - Made this again the other day and it is so good
I did one batch with some TMX chopped nuts like pistachios and maca's swirled through.
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Sounds Fantastic !!. A recipe for ice cream without eggs is great. I am not an egg lover & I always seem to be able to taste them. Probably psychological. Thanks containergirl.
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Thanks Containergirl. This will be especially useful for people who can't eat eggs. It looks so easy to make. Will be good for that hot weather that is sneaking up on us.
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Thanks containergirl - certainly looks an easy one. No mess, no fuss - just the sort of recipes we like.
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Thanks CG - great little find on the can :-* :-* :-*
Do you freeze and then reblitz it ?
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What cream? 22% fat or 35%? Could I use evaporated milk which is only 9%? You know me and my diet! ??? ??? :-)) :-))
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Good question Bron. Mum used to make an ice-cream with evaporated milk and I wondered if anyone would ever post a recipe using it.
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My Mum did too Judy, in the days of kerosene fridges. Everytime she made it the fridge would go out and she would get cross.
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LOL my mum used to make it too with evaporated milk and I still have her recipe if anyone wants me to post it! ;)
Thanks so much for this one container girl as my DS is egg free ;D
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Yes please Kathryn. I'm surprised no-one has posted one already - it has to have less calories surely?
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I forget to put the last step....whoops.
Put into a container and freeze.
You will not need to reblitz. It keeps soft and creamy for a couple of weeks (ours only gets that old if Spanner forgets about the emergency supply in the store freezer).
I would be keen for the evaporated milk recipe too. I haven't had much time to explore forum but I am glad to know there are a few egg free people around to swap tips with.
I never used to notice egg in food but a child with an allergy changed that. Since I cook most things without egg these days some cakes and biscuits etc taste odd with egg in them.
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DS3 will thank you for this one containergirl! ;D
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Waiting for this to freeze but but it was finger licking good out of the TMX bowl. :D I halved the recipe and used Skim Condensed milk and a 250g tin of Reduced fat Cream that I made up to 300ml with milk. Thanks Containergirl
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This is the ducks nuts, the pigs trotters, the good oil, the best darn thing this side of KFC and the kind of food I would crawld over broken glass for!!!!
I love this and so do ALL my work collegues.
Oh my god if I were to be left to die on a dessert (pun intended) island this is what I would want as my last meal before setting off accross shark infested waters for rescue.
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After that recommendation what can I do but make it.
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ROFl oh how we have missed you Spanner ;D
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I haven't forgotten about the evaporated milk recipe either everyone, just trying to find it!! If you saw the amount of recipes that I have to look for you might be willing to wait until the New Year lol :-)) :-)) oh and yes it is my intention one day to convert most of them :o
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I made this recipe twice this weekend. Once with the dark chocolate - I found that the melted chocolate went a bit bitty when I added the cream and condensed milk - the blades weren't moving when I added it. Also I had to wizz it for longer than suggested as the chocolate seemed to take ages to mix into it. As a result the end product was like a whipped cream consistency. The second batch I did was white chocolate and it more smooth but slightly thicker. I added the cream and condensed milk through the hole as it was on speed 4 with the butterfly in and ended up with a much smoother icecream. It is really rich but yummo :)
Thanks for the recipe
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I find it is a bit bitty if the chocolate isn't fully melted. It always seems to take longer to melt chocolate than the instructions for melting chocolate advise. Adding the cream and condensed milk while the blades are going is a top tip.
Spanner did some with white chocolate when we first had the thermomix......it was beyond whipped cream and almost like butter...so ghastly that I haven't been game to try a white chocolate version again but now upon your recommendation I shall. The offspring ran from the freezer when they were offered the 'white' icecream. Finally the chooks enjoyed it.
It is really rich......mmmmmmm.
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yes i melted the white chocolate for longer than the dark choc .I thought it may not have been fully melted!
Thumbs up from DH for them :)
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Spanner made the icecream at a demonstrators meeting the other week. He almost did 'butter' again. So I thought I should update the recipe instructions.
Make sure the chocolate is fully melted. Only whip for 20 seconds - it will be a softish whip. Go a few more seconds at a time if you wish but it should not increase dramatically in volume....think that is about it. Spanner shall fine tune anything I have left out or mis represented ;)
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Made another couple of batches of this one last night ;D I did a little experiment with the white chocolate one and blitzed some strawberries and stirred them by hand into the mix. Very yummy although the strawberry is a little icy, I am thinking you could probably blitz the strawberry so it is more of a couli and add a little alcohol and then swirl it into the mix.
Also I was thinking it would be cool to make a swirled dark choc and white choc combo :)
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mmmmm love your variations Meagan. The berry sounds very summer.....a little vodka with berry slush is my standard summer cure all for a harried mother at about 4.00pm ;D....maybe now I need a mine and yours icecream division.
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The berry sounds very summer.....a little vodka with berry slush is my standard summer cure all for a harried mother at about 4.00pm
;D Like your style Containergirl. Will have to try that myself
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Yes, and doesn't leave that alcoholic smell on the breath like gin or whisky ;) ;D ;D
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The mixture is fantastic! I think it would make a great "chocolate mousse". It's in the freezer, and I've checked on it a few times. Absolutely delicious.
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I made this last night.... taste tested this morning (7:30am HAHA)..... and wow yumm, so chocolatey and smooth.... i can feel my waist getting larger and its not just me being pregnant LOL... Will deffinatly make it again, and so easy.
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Another forum baby on it's way - when is bubby due Alina?
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Im due in August... so im 18wks but i look like 30wks.... argh but being baby #3 everything is expanding quickly.
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Made this again the other day and it is so good
I did one batch with some TMX chopped nuts like pistachios and maca's swirled through.
Congrats Alina :D
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DD requested chocolate, Choc chip Icecream, and I haven't been 100% happy with any of the choc Icecream recipes that I've made until now. I made it yesterday and it was really creamy and delicious when I tested a spoonful (or two) last night. I tested it again tonight just to be sure ;), and it was still soft and easy to scoop. 10/10!
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This is my favourite chocolate icecream, but sometimes I have trouble getting all of the chocolate incorporated smoothly. I have played around with the method a few times, and think that I've finally cracked it :)
I used the same method as my ganache. I put the chocolate into the bowl and blitzed it into crumbs. I then added the condensed milk and whizzed it together with the chocolate. I scalded the cream on the stovetop and then poured it onto the choc/condensed milk mixture though the lid with the blades turning. I cooled the mixture in the fridge overnight, and then churned the icecream in my icecream machine. I now have the most delicious, smooth and creamy rich chocolate icecream.
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Thanks for sharing your new method with us ES. I must try it.
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Great work on the new method ES. :D
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I was just writing this out Sue and I realised you've heated milk and not cream as the recipe states, is that right?
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Oops! Thanks Judy.
I've corrected my error - it was the cream that I heated :o ;D
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Thanks Sue.
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I love it when we get improved amendments. Thanks ES.
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I've made this today using Sue's version but I did use evaporated light milk instead of cream to reduce calories. I thought what the heck, I'll try it with milk. It's in the freezer to harden up more now but the taste test straight from the ice-cream machine was very promising. I used half dark Lindt and half Cadburys milk chocolate. Will report back when it's fully set.
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Reporting back on this ice-cream using light evaporated milk instead of cream and following ES's directions. Absolutely beautiful, scoopable and delicious without being too rich. Thanks Sue, I love it.
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I made this again today and further modified my method. This time I only heated 400 ml of the cream and poured it through the hole in the lid onto the ground choc/condensed milk with the blades running. Once it was incorporated, I scraped down the sides, set the blades running again on speed3/4 and poured the remaining 200 ml of cold cream in until fully mixed. This meant that the mixture was cool enough to churn immediately in my icecream machine.
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DD, SIL and 2 gks almost ate all of the batch I made yesterday after we'd been out to dinner tonight. They loved it as much as I do.