As everyone that knows us knows, Chris is the Ice Cream King! He just loves it. He would have it for every meal if he could!!
I on the other hand can take it or leave it, but NOT in this case. His Salted Caramel Ice Cream is to DIE for. Creamy, luxurious and delicious.
Last weekend I decided to change things up a bit. I said to Chris “let’s make viennetta ice cream instead of Choc Chip”. We were going out for dinner and taking it with us so I thought let’s make it a little fancy.
The end result – AMAZING – pardon me, but WOW!
Chris made the recipe as below. This is Chris’s take on the salted caramel ice cream. Way less sugar, less heavy cream and light milk than the normal recipes.
Remember: this is a TREAT – not a meal 🤣
Salted Caramel Viennetta Ice Cream
What's Needed
- Thermomix
- Ice Cream Churner (optional)
- Silicone Muffin baking tin (optional) good if you want to "turn it out"
- Baking Mat or Baking Paper
Ingredients
- 120 g Sugar - Brown Or Your Choice
- 50 g Maple Syrup
- 50 g Unsalted Butter
- 1 tbsp Vanilla Paste
- 2 tsp Salt Flakes
- 100 ml Light Milk
- 250 ml Full Cream
- 250 ml Light Cream
- 4 Large Eggs
- 200 g Dark Chocolate
Instructions
- Place 120g Sugar - Brown (Or Your Choice) into Thermomix Bowl - Place lid & MC Cup - Mill 15 sec/speed 9
- Add 50g Maple Syrup, 50g Unsalted Butter chopped into cubes, 1tbsp Vanilla Paste - Place lid & MC Cup - Cook 15 min/Varoma/speed 1
- Add 2tsp Salt Flakes, 100ml Light Milk, 300ml Full Cream - Cream, 200ml Light Cream - Place lid & MC Cup - Whisk 30 sec/speed 5
- Add 4 Large Eggs - Place lid & MC Cup - Beat 20 sec/speed 4
- Cook 5 min/80°C/speed 4
- Pour into large contain and wait till contents warm and then put into fridge to chill.
- When chilled, add contents to ice-cream maker to churn for 30 - 35 mins (or according to your ice-cream maker instructions)
Viennetta Chocolate
- Add dark chocolate broken into pieces into TM bowlChop 10 Seconds | Speed 9200 g Dark Chocolate
- Scrape down the sides5 minutes | 50C | Speed 1
- Scrape down the sides and repeat for another minute if necessary.
- Pour onto Baking Mat/PaperFold baking mat over (or place another on top)
Remember to “WASH” the bowl by adding some milk for a yummy chocolate milk – 5 Seconds | Speed 5
- Smooth the chocolate out as thin as you can - a rolling pin glided gently across the top is a great idea
- When flat - move to the fridge to set - 10-15 mins
- Once set, remove from the fridge and break into long pieces. You will get little bit broken off, save that for the top.
- Once Ice Cream is churned, add to piping bag and start your layers (see images in post) The more layers the prettier it will be.
- Once complete - Add to freezer for at least 6 hours.
Notes
If you don't have an ice-cream machine
- Pour into freezer safe container and freeze for 3-4 hours
- When partially frozen, remix 1 min | Speed 5 to give a creamier consistency
- Fold through Choc Chips, remix 10 sec | REVERSE | Speed 1
- Return to freezer safe container and freeze for 12 hours 1
- It is helpful to place frozen ice cream in the fridge 20 minutes prior to serving
These images are NOT my images. They are taken off Cupcake Savvy’s Kitchen – a video tutorial that I watched to make the viennetta. CLICK HERE TO WATCH
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