This versatile vanilla ice cream recipe is designed for your Thermomix and ice cream machine, providing the perfect foundation for countless flavor combinations. It’s especially delicious when combined with Skinnymixer’s Roasted Balsamic Strawberries!
This recipe was created in response to requests from the Skinnymixer’s Facebook community for a simple base that could be customized with various flavors. It’s ideal for those who enjoy making their own low-sugar or dairy-free ice cream.
Feel free to add fruits or other toppings during the churning process. However, be mindful that adding too much fruit can increase the water content and affect the creaminess of the final product.
Previously Published Ice Cream & Gelato Recipes:
- ALToIT: Lemon Gelato
- Skinnymixer’s Fruit Mince Pie Gelato
- THMII: Dirty Chai Gelato
- Skinnymixer’s Strawberries & Cream Instant Ice Cream
A Special Thank You
A special thank you to Betty Wong for photographing the ice cream for this recipe.
Betty’s Tip
For a Baileys & Chocolate Almond version, add the Baileys and crushed chocolate almonds towards the end of the churning process to prevent them from becoming too icy.
Classic Vanilla Ice Cream
Yields: 10 servings Prep time: (Included in cook time) Freeze time: Several hours (minimum)
Ingredients:
- 120-150g sugar (caster sugar recommended; coconut sugar, raw sugar, or xylitol can be substituted for low-carb variations. 1Lighter-colored sugars produce the best color.)
- 600g pure or pouring cream (without gelatin)
- 230g milk
- 6 large egg yolks
- 2 tsp vanilla extract
Instructions:
Thermomix Method (Custard Base):
- If using granulated sugar, mill it in the Thermomix bowl for 30 seconds/speed 9/MC on. Scrape down the bowl.
- Add the remaining ingredients to the bowl. Cook for 9 minutes/90°C/speed 3/MC on.
Ice Cream Machine Method:
- Pour the custard base into a container, cover the surface directly with cling wrap, and refrigerate for several hours until chilled.
- Churn the chilled mixture in your ice cream maker according to the manufacturer’s instructions.
Thermomix Method (No Ice Cream Machine):
- Pour the custard base into standard ice cube trays and freeze until solid.
- Once frozen, blend the ice cubes in the Thermomix for 1 minute/speed 9/MC on, or until smooth, using a spatula to help combine. (Note: If it’s a hot day, the mixture may melt quickly. If needed, stop blending early and return the mixture to the freezer.)
Dairy-Free/Paleo Variation:
Replace the cream and milk with 800g of Ayam light coconut milk.
Egg-Free Variation:
Omit the eggs and follow only the Thermomix method (no ice cream machine).
Lower-Fat Variation:
Use low-fat cream and milk.
Storage:
Store ice cream in an airtight container in the freezer for up to 14 days. The ice cream will become firm after freezing overnight. Remove from the freezer and let stand at room temperature for 5-10 minutes before serving.
Nutrition (Approximate, per serving):
Calories: 301kcal | Carbohydrates: 15g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Sugar: 15g
