Name of Recipe:Basic Light Vanilla Ice-Cream - variations listed below
Number of People: 4-6 serves
Ingredients:
500g milk (skim is fine)
15g cornflour
2 eggs
60g sugar
1-2 teaspoons vanilla extract or 1 teaspn vanilla paste.
140g cream

Place all the ingredients except the cream into the TMX and mix 15 seconds on speed 4.
Cook 9 minutes on 90^o on speed 3.
Add the cream and mix 15 seconds on speed 4.
Place the mixture (it is still very liquidy) into a container and when cool place into the freezer until set - 5-6 hours.

Variations -
Chocolate.  Grate 70g dark cooking chocolate in the TMX, leave it there then commence the recipe, omitting the vanilla.
Coffee - Add 1 tablespoon instant coffee with the cream and omit the vanilla.
Fruit - Make a coulis with raspberries, strawberries or any other fruit and fold this through wen the mixture has firmed up enough to do do so. I'd leave the vanilla in for this one.
Any other additions, like chopped up chocolate bars should be added once the mixture is starting to firm up otherwise it will all sink to the bottom.

I took the 500ml container out of the freezer and put it into the fridge around 2 hours before I needed it for visitors and was then able to scoop out serves into ice-cream cones quite easily. I made the vanilla version of this ice-cream (without using an ice-cream maker) and it is a lot icier than the chocolate version. Next time I will add some white chocolate with the vanilla so that I can get the same texture as the chocolate one.


Members' comments
cathy79 - I just whipped up a double batch, and then realised I only had enough cream for a single batch.  What to do???
So I added a tin of sweetened condensed milk.   Hmmm, that tastes pretty good, even warm.  Poured half into a dish to freeze.
Second batch?  What to try?  20g Cocoa - that should work.  Well if hot ice-cream mixture is anything to go by, I think it'll be pretty good.
Can't wait to get home from work tomorrow night to try it.  Maybe I'll even try a little in the morning.
Update - Both were very nice, chocolate a clear winner, but that's no surprise.
As it is a lot lower fat than using all cream, it is more "icy" and less "creamy" than a pure cream ice-cream, but that's to be expected.  Still very nice.  Will have to try blitzing it again when half frozen next time I make it.
Isi yours looks very creamy - I guess that's the beauty of the ice-cream maker.

isi - I've done and it was delicious !!!!!!!
I made the recipe but with Vanilla Base - I put it in ice-cream forms for the kids.
Then I made another and put it throughout the day to cool off in the fridge and before dinner put in ice cream maker.
After about 45 minutes it was so thick that the machine has stopped! I put in a Tupperware and serve as dessert after dinner with a few Chocolate volcanoes (recipe Nigella Bites) warm ...... mhhhhhhhhhhh
Thanks for the idea - LOVED IT!
Then I will do my basic Coffee version.

JulieO - I made the vanilla version with swirls of raspberry coulis through it and I really liked it.  The tart of the coulis was perfect running through it.  Like Cathy says, it's not as creamy as ones I've made with more cream and eggs, but for a lower fat version it is still very nice.  I did use my ice-cream maker to churn. I will be trying the other flavours.

She certainly has a fan club already Chookie.

That's good JulieO - it means another nice picture coming up 

Thanks Cookie1, I was very proud of my efforts.  Love bread and butter pudding but, like you haven't done one for a long time.  I find it is a dessert that goes down well with everyone though.  For a steamed version, I was so impressed with the end result.

Thanks isi, I get it - a soup spoonful of vanilla essence tastes even better 

It's amazing how a particular recipe can do it for the men TheCrone    Do you do much Asian cooking for your husband and if so, are you using the TMX for many recipes.  Perhaps you could share some of them with us as most of us out here love Asian food. So quick and tasty.

Name of Recipe: Coffee Bread Pudding
Number of People: 8 serves
Ingredients:
360mls milk
340g cream
2 tblspns coffee granules
7 x 50g eggs (350g total weight if you are using bigger ones)
150g castor sugar - or less to taste
50g brown sugar - or less to taste
2 tsp vanilla extract
8 slices white bread, torn roughly into 4 or 5 pieces    


Preparation:
Place milk, cream and coffee granules into TM bowl. Stir 2 minutes on speed 2 to dissolve the coffee.
Add the eggs, sugars and vanilla and cook 10 minutes on 80^o on speed 3 .  It won't thicken.
Place the broken pieces of bread into a 2 litre ceramic dish that will fit easily into the varoma dish. Place this dish inside the varoma dish and pour the liquid over the bread.
Place 1 litre boiling water into the TM bowl, place the varoma dish in place, put the lid on and set the program to 30 minutes Varoma Temperature, speed 2.
Remove the dish carefully from the varoma dish, sprinkle the pudding with sugar and place under a preheated grill for a few minutes to brown the top.  It is well worth the extra effort to finish this pudding off.


Photos:

Tips/Hints: Just try it! It is delicious, even if I do say so myself. Can be made ahead and warmed up when and as required.  Serve with cream or ice-cream.
If you don't like coffee add 100g grated chocolate to the first step and turn it into a chocolate bread pudding.

members' comments
Wonder - I made a chocolate version of this tonight and DH and I thought it was very sweet but lovely. As soon as the kids realised it was bread it went in the bin. Thanks for the recipe Judy.

Great idea Cathy, I'm going to try that today.