Vanilla and cinnamon ice cream using a Thermomix
(4.9)
Preparation time
Total time
Servings
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Difficulty
Chiffon cream is the culinary equivalent of a cloud in dessert form, light and airy with a touch of elegance that makes it perfect for any occasion. Originating from the classic French patisserie, this delightful concoction combines the richness of whole milk and the aromatic allure of vanilla beans, whisked to perfection with the addition of kirsch for a subtle hint of cherry. The result is a creamy, dreamy texture that dances on your palate, leaving you craving more. Fun fact: chiffon cakes, which inspired this cream, were so popular that they even made their way into the heart of American baking culture during the 20th century. So grab your whisk and prepare to elevate your dessert game with this heavenly treat!
Ingredients
- 500 g Whole milk
- 5 g Vanilla pod in powder form
- 80 g Granulated sugar
- 4 Eggs
- 100 g Whipping cream
- 1 g Cinnamon powder
Steps
Vanilla Infusion
- Add 500 g of whole milk, 5 g of vanilla pod in powder form in the food processor bowl.
- Mix manual: 8:00min / 80°C / Speed 2.
- Setaside the preparation content during 30min.
Custard Base
- Rinse the food processor bowl.
- Add 80 g of granulated sugar, 4 eggs in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Mix manual: 5:00min / 80°C / Speed 2.
- Transfer the content of the food processor bowl through a strainer.
- Transfer the content of the strainer in a bowl.
Freezing
- Add 100 g of whipping cream, 1 g of cinnamon powder in the bowl.
- Mix manual: 0sec / 0°C / Speed 3.
- Setaside the preparation content in a fridge let cool during 4h .
- Transfer the content of the bowl in an ice tray.
- Churn in an ice cream maker or freeze in a container, stirring every hour.
- Serve Cold.
