Thermomix Cost Saving: Chocolate Ice-cream
How do you save money with your Thermomix? There are so many ways that owning a Thermomix can help you save you a little or a lot off your weekly grocery bill that I thought I’d share some of my Top Tips! In this series of blog posts, I will share Thermomix Cost Saving tips, let’s talk about ice-cream, chocolate ice-cream in the Thermomix to be exact…
Summer is here and for anyone who has visited an ice-cream van in the past few weeks, will realise that you don’t get much change from £20 for a family of 4. We went to Ikea last week and my daughter wanted an ice-cream from the van in the car park. She requested a lime screwball and I was hit with a bill of £4.50! I wouldn’t mind if it was worth it but when she was eating it, she said she could taste the sugar – highly sugared ice-cream and the lime syrup was sickly. What a waste of money.
We have been doing cost savings with my team and I was glad to see that Ellie Mantle had actually made and costed out the savings making homemade ice-cream.
How do you make chocolate ice cream in the Thermomix?
Ingredients
Whipped Cream
- 300 g double cream
- 50 g icing sugar
Chocolate Custard
- 350 g dark chocolate, small pieces or callets
- 300 g double cream
- 100 g caster sugar
- 6 egg yolks, from medium eggs
Egg Whites and Serving
- 6 egg whites, from medium eggs
- 1 pinch cream of tartar
- 2 Tbsp caster sugar
Instructions
Whipped Cream
- Place the freezer-proof container for storing the ice cream in freezer.
- Insert butterfly whisk. Place cream and icing sugar in mixing bowl then, without measuring cup, whip without setting a time/speed 3 until softly whipped, watching carefully to avoid over-whipping. Remove butterfly whisk, transfer to a bowl and refrigerate. Clean mixing bowl.
Chocolate Custard
- Place chocolate in mixing bowl and grate 5 sec/speed 8. Transfer to a bowl.
- Place 50 g grated chocolate in a bowl and set aside for garnish.
- Place 300 g grated chocolate, cream, sugar and egg yolks in mixing bowl then cook 8 min/80°C/speed 4. Transfer to a wide, shallow bowl to cool. Clean mixing bowl and butterfly whisk thoroughly (see tips).
Egg Whites and Serving
- Insert butterfly whisk. Place egg whites, cream of tartar and caster sugar in mixing bowl then, without measuring cup, whip 3-4 min/speed 3.5 until stiff peaks form.
- When chocolate custard mixture is cool, gradually fold in whipped cream with spatula.
- Remove butterfly whisk, then carefully fold egg whites into chocolate custard-cream mixture with spatula. There should be no swirls of egg whites or whipped cream in the mixture.
- Spoon mixture into the container from freezer. Cover tightly with cling film on the surface and freeze for 2 hours or longer. Check consistency before serving. If very hard, place in fridge until desired consistency is achieved.
- Serve ice cream sprinkled with reserved grated chocolate.
Useful Items
cling film, freezer-proof container, freezer, refrigerator
Hints & Tips
- Use good quality dark chocolate with high cocoa content (70% cocoa) for best results.
- Cream whips better when chilled and may not take long to form peaks depending on temperature and fat content. Watch carefully to avoid over-whipping.
- Egg whites whisk better at room temperature.
- For best results use egg whites that are approx. 7-14 days old.
- The egg whites, mixing bowl and butterfly whisk must be free of any trace of egg yolk or grease when whisking or they will not rise properly.
- To make your own icing sugar for the whipped cream, grind 100-200 g granulated sugar 15 sec/speed 10. Retain excess for future use.
- Other garnishes can include candied orange zest, finely chopped hazelnuts or roasted almonds.
This is a Cookidoo recipe – Chocolate Mousse Ice-cream
- 350g Dark Chocolate, £1.50
- 6 medium free-range eggs £0.70
- 600ml of double cream £1.70
- Sugar (caster and icing) £0.008
- Pinch of cream of tarter 0.1p.
- >>Cost per scoop = 43.5p!
That’s a 10-fold cost saving. And if it just wasn’t for the money, my daughter said it tasted better too. Of course, it did.