This is feijoa heavan right here. For the first time in ten years our trees have an abundance of good size fruit. Using the strawberry ice cream recipe from the recipe community, link above, and substituting the strawberries for feijoa pulp we made feijoa icecream. Once frozen, the icecream is cut into squares and blitzed for a few seconds at speed 9 in the thermomix then ready to scoop and eat. The result is sublime… Creamy, dreamy, soft, sweet feijoa icecream. We would challenge anyone to find a better gourmet icecream.
Notes :- reduced sugar in recipe from 150g to 100g, and instead of 500g cream used 300g cream and 200g milk. The icecream is usually a bit hard and icy to cut into squares with sharp knife but if left out for a few minutes softens quickly, pays to freeze in shallow containers. And after second churn, it looks crumbly but you can press into an icecream scoop to make it look pretty, eat straight away or refreeze for later . Omigosh it’s divine! And the whole family wants more.
We tried this gluten free chocolate torte at the last thermomix course and it was delicious and decadent. So it was definately on the list to make. It is an almond flour based chocolate torte and another simple another guided thermomix recipe. Was a little sweet, should reduce sugar next time. Chocolate ganache not set because we couldn’t wait for the cake to cool so it was spread into a hot cake. A lovely cake for afternoon tea and kept in fridge for lunchbox treats.
What’s for dessert? Automatic chocolate custard, load all the ingredients into the thermomix bowl; milk, sugar eggs, and cocoa, turn the dial, nine minutes later perfect hot chocolately comfort food, went down well with family Sunday movie night. Only trouble was should have made the 6-8 servings portion because we all wanted seconds and there wasn’t enough to go around. Would be even better chilled but nobody wanted to wait that long!
This recipe is like finding gold! Found on the thermomix recipe community, link below. Just like the comments say it was hard to put the icecream into the freezer. Was a little light on the green food colouring, only used two drops instead of four and used 250g of condensed milk instead of 300g. Used a combination of milk and cream too. Super duper homemade mint choc icecream for dessert. Post note: don’t chop the chocolate up for 30 sec, take a peek every 10 seconds at speed 7. I once pulverised to a powder in seconds and then the ice cream turns brown when added to cream. A ratio of 400 g cream 200 g milk definately tastes better than 600 gm cream.
Three slices of pineapple, 2cups of ice and a tsp of sugar. The pineapple was a bit sour so blitzed a bit of sugar first then mixed in pineapple and ice blitzed about 30 sec to 1 minute at sp 10. Making our own sorbets is very easy and great for cooling down the kids after school.