Kim's Kitchen

200 Grams coconut sugar
 50 Grams Pure Maple Syrup
 50 Grams Unsalted Butter 
 2 Teaspoons Vanilla Bean Paste 
 2 Teaspoons Pink Salt Flakes 
 100 Grams semi skim milk
 500 Grams double cream
 4 eggs

1. Place sugar into Thermomix bowl and mill 15 sec/speed 9.

2  Add maple syrup, butter and vanilla and cook 15 min/Varoma/speed 1.

3  Add salt, cream, milk and whisk together 30 sec/speed 5.

4  Add eggs and beat 20 sec/speed 4.

5  Cook 5 min/80ºC/speed 4. Cool completely before churning in an ice cream machine, OR;

6  Pour into cold metal tin and freeze.

7  After 3-4 hours when partially frozen, remix 1 min/speed 5 to give a creamier consistency.

8  Fold through chocolate chunks after remixing few sec/Reverse + speed 1.

9  Return to cold tin and freeze for up to 12 hours before serving.

10  It is helpful to place frozen ice cream in the fridge for about 20 minutes prior to serving.