Ice cream, lovely as it is, is not exactly good for you. It’s sugary, fatty, and well, yum.
But, it’s summer, and when my children want ice cream, I’d rather give them something full of vitamin C, iron and B Vitamins: enter Rapadura Ice Cream. Now, sometimes I’ll have a nice, healthy yoghurt ice cream on hand, which is by far my preference for the children, but everyone cheats some times.
The rapadura gives this ice cream a really rich, caramel flavour, which I find delicious.
I use my Thermomix to mix this up, but you can use any blender or food processor. It’s also preferable to use an ice cream maker, and if you don’t have one – I don’t – use a steel container. I don’t have one of those easier, so I just use any old bowl, and it works a charm.
- 2 egg yolks
- 250g cream
- 250g milk
- 150g [url href=”http://www.amazon.co.uk/Biona-Organic-Rapadura-Sugar-Pack/dp/B006MW27UG” target=”_blank” title=”Affiliate Link: Rapadura Sugar”]Rapadura [/url]Organic Whole Cane Sugar
- 1 tsp vanilla essence
- pinch salt
- Place all the ingredients into the Thermomix bowl and cook for 5 minutes and 80C on speed 4.
- Pour into a freezer bowl, and place into the freezer for 3-4 hours until firm.
- Mix it all up again, and return to freezer. Repeat every couple of hours until it is the right consistency, then serve.
- If you’re saving it for another day, remove from freezer about 15 minutes before you want to serve.
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