Strawberry Ice-Cream

Feeds lots

4 Eggs

500 g Cream any kind or a combo. ( single, double,with gelatin or not)

500 g milk

150 g sugar

1 1/2 tsp Vanilla Bean Paste

pinch salt

500g Strawberries


Place all ingredients  into TM bowl except  strawberries and cook for 8 minutes at 80 C on speed 4

Put 1/2 strawberries in TM bow and mix for 5 seconds on speed 5

Pour mixture into two containers and place in freezer until firm. Every so often I move the edges to the middle.

Place remaining strawberries into TM bowl  and chop for about 2 seconds on speed 6 set aside

Take the firm ice cream from freezer spoon chunks into the TM bowl. Mix for 20 seconds on speed 9 then for 10 seconds on
 
speed 4 using the spatula to assist. Put remaining strawberries into bowl and mix gently with spatula.

Pour 1/2 into a 500 g container. This one is for the kids

Pour the remaining 500 g into another container. Pour a bit of  any liqueur you like over the top and stir through


Tip: If you like it pinker add a bit of red food colouring to the second blending

Members' comments
cookie1 - This is easy to make and is ever so tasty. Thanks Gretchen.

DJ - Made half quantity with frozen summer fruits ( rasps, blackberries, red currants and black currants).
Added half as per recipe and remaining half at final blitz. DD and I think it is very good. DH would prefer strawberries, roll on summer! Thanks Gert. Take out of freezer before first course (15 to 20 mins) before needed then can cut into pieces easily to serve.










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Welcome Sim. The strawberries are a ripening here in Queensland so my strawberry ice cream is luscious. I always use whole eggs and that seems to make it a tad smoother for some reason. Next will be the mangoes I see getting bigger on my tree by the minute. Enjoy the forum.

All good suggestions on this link and may I add I try to save all the veggie scraps for the dogs as well either cooked or raw. I have found my doggie visitors love my home made dog food. I mix sometimes raw and sometimes cooked vegetable that have been finally chopped to whatever meat  I give them. I freeze small amounts so I always have some on hand. My daughter's dog loves anything with chilli in it so leftovers go down a treat in small amounts. I worried about that at first but thought about all the dogs I had seen in Thailand eating just that with whole fish skeletons as well. Don't think I will try that but the calcium must be good for them. Nothing is wasted when you own a Thermomix. Oh and one of my doggie friends loves beetroot. If I throw a small raw one he will play with it for ages before tiring it and chewing it. Of course both of us are a bit reddish after that!

I have been making this bread for some time and have adapted it to make it easy. The fist part is the sponge just to mix in a bowl and leave overnight.  For the second part just put all the ingredients in the TMX mix for 5 sec on 7 and knead for 2 minutes. Put it into a well oiled bowl and let it rise before dividing the dough and plonking it  on baking paper on a tray. shape into loaves say 3 or 4 and leave to rise again before putting it in the oven as is. I don't bother fiddling with it and don't bother sifting the flour either. Seems to make no difference at all but I do spray it with water  a few times to make a crusty loaf.

   
Ciabatta Bread
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Makes 4 loaves

 This wonderful Italian bread is named after its ‘slipper’ shape. This recipe is the result of many trials, but is mainly based on a recipe Lotty Schellenberg sent me from Switzerland. There, of course, you don’t need to bake it: you can get it at the market. The trick to this bread is to let it triple in size during the first rise. European users, see Notes on Ingredients.

 


Sponge:

1 tsp. dry yeast

250ml/1 cup warm water

350g/1½ cup sifted flour

 

Dough:

1½ tsp. dry yeast

5 tbs. warm milk

1 tbs. olive oil

250ml/1 cup warm water

600g/3 cups flour

2-3 tsp. salt

(2-3 tbs. warm water additional if needed)

 

1.       Sponge: In a mixer bowl, add the yeast to the water, allow to stand for 3-4 minutes, stirring gently. Sift the flour and add to the yeast. Combine ingredients well, cover and let stand at room temperature for 12 hours.

2.       Dough: Add the yeast to the milk, stir and let it stand 3-4 minutes to be sure the yeast is working.

3.       Add the yeast mixture, water and oil to the sponge and mix with a dough hook.

4.       Add 2 cups of flour and the salt and knead for 2 minutes at low speed, 3 minutes at middle speed, adding the remaining flour slowly, or more water, until the dough begins to pull from the sides of the bowl.

 The dough should be quite soft; firm enough to handle without sticking to the hands, but still very soft. Add the last of the flour slowly. Or, add water if necessary.

5.       Cover or place in a large, oiled bowl and let rise in a warm place for about 1 hour or until tripled in size and bubbly.

6.       Place the dough on floured baking paper or other surface and divide into 4 pieces, but do not punch down. Form in rectangles about 10” x 4”/25 x 10 cm in size and press down lightly with the fingers. Cover the dough and let rise for 90 minutes. The dough will rise only slightly.

 The flour on the surface where the bread makes its final rise is what remains on the top of the loaf after baking. With practice you can adjust the amount to get a pleasing appearance. You can also form them into about 6 to 8 rolls.

 Preheat oven to 200°C/400° F.

7.       Heat two baking sheets in the oven for about 15 minutes. Pick up the loaves, turn them over and lay them upside down on the sheets, being careful not to press out the air. Bake the bread for 25-30 minutes until bread just begins to turn golden. During the first 10 minutes, paint or spray the bread with water 3 times.

Adapted from a recipe provided by Lotty Schellenberg, Zürich.

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I would love to see the new brush included from the beginning.

Welcome Shannon. You will enjoy this forum so much now that you will have some time on your hands. LOL! Whataman!

On the rare occasion I do make a cake it is this  no fail recipe I use. Easy as and you can make it the day before and cover it with ganache as you need it.  My friends love this one and I usually buy a 250 ml bottle of special chocolaty stout the name of which escapes me. Sorry.