Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: CreamPuff63 on August 13, 2009, 02:43:16 pm
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I really want to submit a recipe for icecream using vanilla beans...the recipe reads to heat the milk 250mls, cream 500ml thickened, vanilla bean in the saucepan (but I want to use the TM) until almost boiling (scalding point) and not wanting to muck up -- can anyone out there in the TMXFM (new abbreviation ;) = Thermomix Forum) give me a rough idea on how long this would be -- and also at what temp I should put it??
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Big benefit of the TMX - set the temp to 90 degrees for 5 minutes - around 92 degrees (200 F) is what is generally used - some say 82 degrees. If it doesn't reach the 90 then reset and go for another couple of minutes.
But you can set it to 80 degrees and certainly not worry about it boiling over.
Cut the vanilla pod into a few chunks to make it easier. I would probably open and scrape out the seeds and pop them in, but up to you. You may not want the fly specks in the mix.
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I agree with Thermomixer, CP. Scalding works at 90, 100 is too much. I cut the vanilla beans into 2-3cm strips and score them vertically with a sharp knife. The seeds seem to come out the with mixing. I've found with ice cream the "all in at once" approach doesn't really get the results I want. So what I do now is mix the egg yolks and sugar in my Kitchenaid until they're really fluffy - I can't get the same result with the butterfly in the TMX - while I am heating the milk/cream mixture. I then pour some of the hot milk/cream into the kitchenaid, mix it a little, and then pour that back into the TMX jug. I then mix that on 80 rather than 90. If you use 90 for thickening the custard, you have to practise and get your timing perfect otherwise it will curdle. Unfortunately this seems to vary with the eggs, the ambient room temperature, everything. I find it too annoying. So I use 80 and mix for longer than recommended, sometimes it takes 12-15 minutes to thicken enough but at least it won't curdle. Heston Blumenthal, who is a chemist as well as a chef, reckons the custard only needs to go to 75 anyway for a better texture and I think from mucking around with my TMX he's probably right.
If I'm in a hurry I mix the egg and sugar in the TMX with the butterfly on 5 at temp 50 as Thermomixer has previously suggested, then add the milk/cream. It's a denser mix than I like, I just don't think as much air gets in as the above method. But for convenience, you can't beat it.
Speaking of icecream, I can't wait for mango season. A couple of mangoes, some cream, sugar, lime juice and a bit of white rum blitzed together is going to make a very nice quick icecream.
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Hi Paul, would you know how to convert left-over white chocolate risotto into an ice-cream. Bron hasn't been on for a few days and we all have some in our fridge after last night's effort. You seem to be a bit of an ice-cream lover. Cookie1 also loves to make her own ice-cream but she also hasn't been on for a few days. Would appreciate your thoughs.
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Thanks guys for valuable advice, I will give it a whirl on the weekend.
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Hi Paul, would you know how to convert left-over white chocolate risotto into an ice-cream. Bron hasn't been on for a few days and we all have some in our fridge after last night's effort. You seem to be a bit of an ice-cream lover. Cookie1 also loves to make her own ice-cream but she also hasn't been on for a few days. Would appreciate your thoughs.
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Judy, what are the ingredients in the risotto?
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Check it out here Paul.
http://www.forumthermomix.com/index.php?topic=1554.0;topicseen (http://www.forumthermomix.com/index.php?topic=1554.0;topicseen)
Any ideas would be appreciated. The leftovers set really thick. If it was blitzed with some cream - would that make ice-cream?
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I can imagine it must be very thick. Maybe just some milk or milk/cream mix to make it a custard consistency? Also sounds like you would need to eat it the same day you made it. It might get icy after more than a day in the freezer. Worth an experiment though!