From Festive Flavour Cookbook
6 Eggs separated (at room temperature)
Pinch Cream of Tartar
1 tbsp Vanilla Bean Paste
500g whipping Cream
1000g ice Cold Milk
Freshly ground Nutmeg
Dash Rum (optional)
Place sugar into TM bowl and mill for 10 seconds on speed 9.
Heat clean and dry empty TM bowl for 30 seconds at 50ºC on speed 1.
Insert Butterfly and add egg whites and cream of tartar to TM bowl.
Beat for 3 minutes on speed 4 with the MC off. Add time if necessary until strong peaks form. Set aside in serving punch bowl.
Without cleaning, and leaving the Butterfly in, place egg yolks into TM bowl with vanilla bean paste and icing sugar.
Beat for 2 minutes on speed 4 until yolks turn a lemon colour. Pour into serving punch bowl.
Without cleaning and leaving the Butterfly in, add cream to TM bowl and whip for 20-60 seconds on speed 4 until thickened. (Watch carefully as it is only a matter of seconds between cream and butter.)
Add to serving bowl with milk and fold through until fully combined. Add more milk if necessary. Sprinkle with nutmeg and serve ice cold.
Stir through rum if using just before serving.
Leave in the freezer before serving for an icy cold drink this summer.
The mixture can be frozen and eaten as ice-cream.