Monday, July 9, 2012

Light Vanilla Ice Cream

Light Banana Ice Cream with Peaches and Real Passionfruit Jelly

My dear husband loves everything that comes in a bottle, jar or tub. It has to be bought stuff, none of this home made rubbish.
Unfortunately, as with most things in our lives, I'm the complete opposite.So, everything I make is an imitation of a bought product - 'Rosella' Chutney, Tomato Sauce and Pickle, 'Peter's' Ice Cream, 'Cottees' Jam.
The normal ice cream that I make is a very creamy one with 8 egg yolks and 600ml of cream, making it very rich and nothing like Peter's Ice Cream. A search for a 'light' ice cream turned up one that used only 2 yolks and whole milk.
I doubled the recipe and churned half in my Kitchen Aid Ice Cream bowl and half in the Thermomix (after adding 2 bananas). There was absolutely no difference in texture. Both were a little icier than the rich, creamy ice cream, but the flavour was wonderful.
I've since read that adding a tsp of gelatine will make it creamier and less icy, so I've added that to the recipe.
The ice cream does go quite hard, so it's best to take it out 10 to 15 minutes before serving.
Delicious with Real Jelly.

Light Vanilla Ice Cream
150g sugar
25g cornflour (3 Tbsp)
pinch salt
880g whole milk
2 egg yolks
3 tsp vanilla extract
1 tsp powdered gelatine

Add all ingredients, except gelatine to the TM bowl and cook for 7 minutes/90/speed 3 - 4.
Sponge the gelatine over hot water.
While continuing to mix on speed 3, add the liquefied gelatine. Make sure it's all incorporated and there are no lumps.

For Ice Cream Maker:
Pour into a jug and place plastic wrap over the top. Cool completely.
Follow directions for your Ice Cream Maker. For Banana Ice Cream add a mashed banana.

Place in a container in the freezer.

For Thermomix:
Pour into a large flat container and freeze. If you are making this the next morning, or you have a second bowl, place TM Bowl in the freezer too.
Cut frozen custard into chunks and place into TM bowl. Churn on speed 8 until creamy and softened.  For Banana Ice Cream  add a chopped banana and continue to churn until smooth.
Place in a container in the freezer.


  1. As soon as I saw this recipe MJ, I had to make it. I used powdered full-cream milk as I don't normally have fresh full cream milk in the house and I must say I really enjoyed it. Now I can have 2 bowls instead of 1!

  2. Judy, it would be lovely with powdered milk. I'll try that next time as this recipe uses a lot of milk!