Orange Ice Cream Vegan Made In The Thermomix Food

ORANGE ICE "CREAM" - VEGAN MADE IN THE THERMOMIX

Steps:

• If you need to make the powdered sugar, do that first.
• Add the oranges and frozen almond milk to the sugar in the TM bowl.
• Slowly raise the speed to 10. Continue mixing for approximately 1 minute, or until all the ice is completely crushed. If the mixture is too soft or soupy, add ice cubes and re-blitz.
• The consistency will be like a thick smoothie.
• Pour into bowls and serve immediately.

BANANA ORANGE ICE CREAM

Steps:

• Peel and mash bananas.
• Combine with lemon juice, salt, sugar and fresh orange juice.
• Fold confectioners' sugar into lightly whipped heavy cream.
• Add to banana mixture.
• Churn-freeze.

ORANGE CRUSH (SODA POP) ICE CREAM

Steps:

• Ice Cream Freezer method:.
• Mix ingredients well. Add to the ice cream freezer container. Freeze according to manufacturers directions.
• Store leftovers in the freezer.
• Refrigerator - Freezer method:.
• Combine the ingredients in a large bowl.
• Turn into 13x9 inch baking pan.
• Freeze to a firm mush, about 1 hour.
• Break into pieces and turn into a large mixing bowl.
• Beat until smooth, then return to the pan, and cover.
• Freeze until firm.

SIMPLE ICE CREAM - THERMOMIX

Steps:

• Vanilla Ice Cream:.
• Insert butterfly.
• Add cream and vanilla to bowl and mix on SPEED 2 as you pour the condensed milk into the mix through the lid.
• Once all in increase to SPEED 3 for 2-3 minutes until mixture is thick and creamy. (I did this in two steps - 1 min 15 secs, followed by an additional 1 min - so 2min 15 sec total and it was perfect).
• Pour into suitable container and freeze until set.
• VARIATIONS:.
• Fold through chosen variant SPEED 2 REVERSE counter-clockwise operation 5 secs.
• The variation ingredient may not be completely through the mix, but as you pour it into the freezing container it will mix a bit more. Adjust this time to your preference.

ORANGE ICE CREAM

Steps:

• Finely grate 2 tablespoons zest from oranges, then halve oranges and squeeze enough juice to measure 1/2 cup. Discard oranges.
• Bring milk, 1/4 cup sugar, a pinch of salt, and 1 tablespoon zest to a boil in a 2-quart heavy saucepan, then remove from heat and let steep 30 minutes.
• Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, whisking constantly until combined well. Pour mixture into same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
• Stir in orange juice and remaining tablespoon zest and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.