Chocolate Ice Cream

Indredient:
Fresh Coconut Milk 1/2 cup
Almond Milk 1 cup (homemade)
Egg Yolk 1
Palm Sugar 40g (or Medjool dates, or stevia)
Cocoa chocolate (85% cocoa solids, I used Lindt) 50g
Organic Raw Cocoa powder 1 tsp
Vanilla bean
Salt pinch

Method:
1. Put all ingredient into TM bowl
2. Cook 90c for 5min at speed2
3. Pour into stainless steal container and freeze
4. Blend in Thermomix for 15sec before serving, or put back into freezer immediately for later enjoyment!

To make almond milk:
soak 1/2cup organic raw almond for 4hours.
 Add 1cup of water with almond in TM bowl,  blend at speed9 for 20sec, strain with cloth.

Multi Grain Vegetable Risotto

Ingredients:
mix-grain rice 1c (soak overnite, drained)
Water 2c or vege stock
Vegetable: zucchini, asparagus, mushroom, brocolli
Seafood (optional: prawn, squid etc)
Parmesan Cheese
Salt, pepper - pinch

Method:
1. Pour grain and stock with some salt into TM bowl
2. Cook at 100C for 18min at speed 1 reverse
3. Add in all other ingredients except cheese, cook further 2min and add cheese last.
4. Remove from bowl and serve!