Honey Peach Ice Cream - Stone Fruits #3

I made this a long time ago, before I got my ice cream maker.

The ice cream isn't as peachy as I hope it'll be as my peaches are not really that fragrant. You can use canned peaches if you want. I misread the recipe and pureed all my peaches, and so with the high moisture content in the ice cream, it wasn't very smooth.

Blackforest Ice Cream Mooncake - Stone Fruits #1

Like I told you, I don't like eating tradtional mooncakes, but I never said, I don't like all sort of mooncakes. This is ice cream, made in the form of mooncakes. Give me any amount, I'll gladly take them! LOL

I had this idea, that instead of making carrot juice yolks, why not I just use beautiful cherries as the moon ?
I have a few other crazy ideas in my head, but I think let's leave them for next year and I hope I get them realized instead of letting them stored up in my brain. This idea was actually thought of last year in 2012 but until now, whatever I planned last year, haven't been done.

Raspberry Ripple Cheesecake Ice Cream - Rasps Whole Cakes # 3

Recipe created in Aug 2011

There are times when you see something, die die you must buy (die die is a local slang for don't care much, and with persistence). That's when you see raspberries selling for RM4.75/punnet (70% off). How can I not buy, right??

Mixed Berries Vanilla Semifreddo - Blueberry Week # 3

If you think that if you don't have an ice cream maker, your ice cream will be grainy and icy. Then you should try this. It's smoooooooooooooth. Maybe due to the absense of water or liquids, this semifreddo is smooooooooooth. The yolks used here are raw, therefore I recommend that you get yourself some pasteurized eggs, available in major supermarkets in the chiller section.

Peach Sorbet Vanilla Ice Cream Cake - Stone Fruits # 2

Gosh, I wasted so many peaches when I planned on making this. I bought some, didn't have time as it was CNY. Some grew mould before I had the chance to use it. And I bought more and more peaches, each time telling myself ,"get ur butt moving!!". I finally made it in April this year.

Australian peaches were selling for RM4.99 per fruit that time. Recently I saw in Jusco, American peaches are at RM3.99 per fruit. But you can use canned ones for this, but the taste will be somewhat stronger. But if you like the taste of canned peaches, I don't see why not.

Old Fashioned Jackfruit Popsicles - Local Fruits # 2

When I was a kid, there were some homemakers trying to make an extra buck by selling popsicles.

We will either call from the door or the window in Cantonese, “ Aunty, Ngo Ngoi Mai Suit Tiu” ( Aunty, I want to buy popsicle, 阿姨，我要买雪条)

Then someone will answer us, maybe not the Aunty, maybe their kid or any other person in the house. “Ngoi mat yeh mei?” (What flavour do you want? 要什么味?)

Then we will ask back, “ Kam Yat Yau Mat Yeh Mei” (What flavour do you have today? 今天有什么味?)

They might answer us , “Sarsi, Oleng, Laici, Mei Look, Kopi” (Sarsaparilla, Orange, Lychee, Milo and Coffee), with only one place that might say “MangKat!!!” (Jackfruit)

And this place that has “MangKat” flavoured popsicle is at Golden Dragon Garden’s flats, one of the ground floor units.
The Aunty or whosoever will then hand us our popsicles, with the top cut, and we will pay them either 10 sen or 20 sen, depending on flavour and the place you bought it. It was far far cheaper than buying ice cream at grocery stores.

Berrylicious Yogurt Ice cream - Berry Week #3

This is a cleaning the fridge ice cream.

The strawberries has been in my freezer for many many months. More than 9 months, I guess. And a punnet of blueberries almost on the brink of being totally dried up by the fridge, half a lemon left from a rhubarb juice, a carton of half finished yogurt and a bit of whipping cream left in a large carton.

What better way than to use them all up in an ice cream. So I made this up.. and the outcome was really good. But weirdly, this melted faster than my Blueberry Ripple Yogurt Ice Cream, although this version contains more gelatin. The actual fact is that this version contains more cream than the former version. Maybe that’s why.. maybe.. I’m saying maybe.

I also made some into popsicles

Berrylicious Yogurt Ice Cream
Recipe source: Wendyywy

125gm blueberries
125gm strawberries, hulled
100gm sugar
2 Tbsp lemon juice
1 tsp lemon zest
1 tsp gelatin
1 Tbsp water

170gm plain yogurt
300gm whipping cream

1. Cook strawberry blueberries and sugar until the syrup turns into a nice purplish colour.
2. Turn off the heat and put in lemon zest and juice.
3. Let it cool down and blitz to a puree. Set aside.
4. Place gelatin and water into a larger bowl. Let it sit for 2 minutes.
5. Heat 1/3 of the puree until it is hot and pour into gelatin mixture. Stir until gelatin melts.
6. Mix with the rest of the puree. Combine with the yogurt.
7. In a cold bowl, whip the cream to soft peaks.
8. Pour 1/4 of the puree into the whipped cream and fold with a whisk.
9. Repeat step (8)
10. Pour in all the puree and fold.
11. Pour ice cream mixture into prepared moulds (a loaf pan or popsicle moulds)
12. Chill overnight until totally frozen.

I am submitting this to Aspiring Bakers March 2011 Fruity March

Dulce De Leche Ice Cream

Oh yes... I made this again. I mean, I made Dulce De Leche again.

This time I used Sweetened Condensed Filled Milk, of which is inferior than Condensed Full Cream Milk, but definately better than  Condensed Creamer. If you ask me to compare the taste, definately the real thing tasted better. This looks like it, but taste wise.... hmmph... not there. Maybe 70% there. But better than nothing. Oh ya, if you want to know what brand I used, F&N's Sweetened Condensed Filled Milk, so far, I've only seen it in supermarkets, grocery shops don't seem to carry this. Even "The Store" has it.

Actually I made the DDL for this cake, a request from Lydia's nanny, so the balance, I made into ice cream.

Dulce De Leche Ice Cream, No Maker Recipe

140gm Dulce De Leche

3 egg yolks

200ml whipping cream

250ml fresh milk

1 empty vanilla pod (or use ¼ vanilla pod or 2 drops of vanilla extract)

1. Bring milk whipping cream and empty pod in a saucepan to a boil on medium heat. Let it sit for 5 minutes.

2. Meanwhile, beat egg yolks with sugar. Put in DDL and mix until well combined.

3. Fish out vanilla pods and pour ¼ of hot cream mixture into egg mixture. Whisk it immediately to prevent cooking. Pour in another ¼ and whisk. Lastly pour in the balance of cream mixture and whisk.

4. Sieve mixture back into saucepan. Cook on medium low heat until mixture thickens and coats the back of the spoon (I measured and it was 75C, definitely hot enough to kill salmonella). Do not bring it to a boil or else you’ll get gritty ice cream.

5. Pour everything into a bowl, let it cool down. Put in freezer.

6. When a ring of ice has formed, bring it out and whack it with your hand held mixer. Put it back into the freezer.

7. Repeat the whacking and freezing a few times until the ice cream is very thick and creamy,

8. Spoon ice cream into freezable containers (Tupperware freezermates) and freeze until hard.

The warm wind was blowing hard when I was taking pics on my window sill, and darn!!!

My ice cream started to melt in a blink of the eye.

I blinked too much that day anyway, cos the wind was blowing straight into my face while taking pics!!!

Sweet Corn Sherbet

When I was a kid, I don't think I've eaten much of those creamy creamy milky ice creams. I grew up eating sherbets, an ice cream that does not contain "cream", but milk. It's not creamy, but it's not grainy.

When I was 5, Kindergarden ends at 4.30pm. Then I'll be home by 4.40pm. Then dinner at 5 to 5.30pm. I'd be sitting at the front door, on MY small rattan chair, getting fed by Grandaunt. I'll see this ice cream lady pushing her ice cream cart everyday, passing by my house during my dinner time. And without fail, grandaunt will get me 10 sen worth of "ice cream", put into my empty drinking cup for later consumption after I finish my meal.

Brings back a lot of memories when I made this. It made me feel like a 5 year old again.
What about you?

My husband loved this, he said, it's better than those creamy creamy ice creams. Maybe it brings back childhood memories for him too. And to my surprise, my ice cream loving Lydia, didn't take a 2nd lick at this. She didn't like it. She prefers creamy ice cream, that most kids nowadays are so accustomed to.

It feels cold, yes, cold from the inside after I ate these 2 scoops after I took pictures of it. So, it's really perfect for a hot hot day.

Sweet Corn Sherbet Recipe

250ml evaporated milk
500ml water
250gm creamed corn
100gm sugar

1. Cook everything together until it comes to a boil.
2. Leave to cool. (you can just mix everything together, but I'd rather bring it a boil first)
3. Put in a freezer proof bowl and put in freezer.
4. Let it freeze until it is the outer ring is frozen, take it out and whizz with a hand held mixer to break up the ice.
5. Repeat process another hour later. (itmakes the ice crystals more friendly to the blender later)
6. When everything seems half frozen, whizz it with an immersion blender or break it up into a regular blender and whizz til fine.
7. Pack into freezable containers and keep frozen.

Blueberry Ripple Yogurt Ice Cream

You don’t need a ice cream maker for this. Just a hand held mixer or if you don’t own one, just work harder with your whisk.

The original recipe called for Greek yogurt. Yeah, that’s pretty much Greek to me, as that is not available here. So, I substituted it with low fat yogurt and whipping cream to make up for the creaminess that Greek yogurt is supposed to have. And I used gelatin in place of eggs as emulsifiers because I don’t want to cook the yogurt. I’m pretty much scared of breaking up the curds. They don’t stay as creamy yogurt when overheated, you know. I’ve seen somewhere that gelatin can be used to make ice cream to produce that creamy feeling without using eggs.

And with blueberries being super expensive here, I skipped the garnish portion, and used up the berries for the filling, leaving the syrup behind for garnish. I just had to improvise to lower the cost.

Although the yogurt content here seemed low, but no, I let Lydia lick the bowl and she told me it’s yogurt. If kids can tell, I’m sure you can.

(A)
100gm blueberries
2 Tbsp water
1 Tbsp sugar
Cook these in a saucepan over medium low heat until you can see the water turning into a blue colour. Do not stir, only swirl the pan with the handle. Remove from heat. Let it cool.

(B)
1tsp gelatin
2 Tbsp water
Place water in a microwave safe or heatproof bowl. Sprinkle gelatin over water. Let it sit for 5 minutes.
Either microwave on high for 20 seconds or double boil until gelatin melts. Set aside to cool.

(C )
250ml low fat plain yogurt (I used Dutch Lady)
200ml whipping cream
80gm sugar
1/3 tsp gelatin (for use only after ice cream has hardened)

1. Chill mixing bowl in the freezer for 5 minutes.
2. Remove from freezer and pour in cold whipping cream.
3. Beat on low for 1 minute then raise the speed gradually to high and whip until it is almost soft peaks. Put in sugar gradually and whip until soft peaks.
4. With the mixer on, pour in the cooled gelatin mixture (B) and mix until incorporated.
5. With a spatula or spoon, mix in the yogurt. Mix well.
6. Put only the blueberries (A) into the ice cream mixture. Leave the syrup behind and keep it chilled until time of use.
7. Fold the ice cream twice, not too much, you want the ripple effect. Take care not to break the blueberries.
8. Pour ice cream into a 1L capacity loaf tin. (I used a disposable 4cup/1L capacity loaf pan) Freeze until hardened.
9. When it’s almost time to serve, sprinkle 1/3 tsp of gelatin into reserved blueberry syrup and let it sit for 5 minutes. Microwave on high for 20 seconds. Let it cool down.
10. Unmould ice cream onto a chilled serving platter. Drizzle blueberry syrup over ice cream loaf.
11. Slice ice cream to serve. Do not use a scoop.

Taking pictures with ice cream is really tricky. I was a bit slow.. and no, it didn't melt, but it froze the blueberry jelly I drizzled on top.

No Maker Strawberry Ice Cream

Making ice cream w/o a maker is a bit tedious, whizzing and waiting…. I might try the salt and ice method next time.

The outcome of this ice cream is yummy…. Almost Haagan Daz like(taste, the flavour, not the texture), just that not as smooth, with some ice crystals. Well, I whizzed it twice, and it was way too late, had to sleep, so I didn’t bother and freezed it til morning. Haha, but yet, it was good.

400gm Strawberries (red and ripe)
100gm sugar
1Tbsp lemon juice
8 egg yolks
250gm sugar
500ml milk
500ml whipping cream

1. Chop strawberries and macerate with 100gm sugar until soft.
2. Whip egg yolks with 250gm sugar until pale and fluffy. Combine with macerated strawberries.
3. Bring milk to a boil, slowly pour into egg yolks, whisking all the while.
4. Pour egg yolks mixture back into saucepan and cook on low heat until mixture thickens slightly coats the back of the spoon, do not boil.
5. Remove from heat and leave to cool down totally. This step can be done hours ahead, and best to be chilled in the fridge.
6. Whip whipping cream to soft peaks and fold in (5). Put mixture into freezer.
7. After 2 hours, bring it out to give it a good whiz with a hand held mixer. Repeat this step an hour later, and another hour later. After that every 30 minutes until ice cream almost solidifies. Pack them into freezable containers.


Coffee ice cream might be the next one I’ll try making…


The picture for step 4, dip spoon into custard and draw with finger on the back of the spoon, If the line stays, it's ready.





I don't have an ice cream scoop at the time of the pic..
All the ice creams were shaped with a ladle :)
I tried to take a pic everytime I eat it, but yet... it's the unadorned one(1st pic above) that looks the best

Lydia loving the ice cream..... yum........

Mango Smoothie

Easy Peasy...

I've got these oh-so ripe Chukanan Mangoes in the fridge...... and these oh-so ripe mangoes taste fabulous in smoothies.. but not eaten in its raw form.

500gm mango flesh
250gm ice
2 Tbsp sugar

Just whizz them up in a blender/liquidizer or a food processor.
If u can't finish it, just freeze it (b4 they have totally melted away) to make easy mango sorbet, no cranking needed.

I just love this.... yum yum

Rich Chocolate Ice Cream 丰富的巧克力雪糕

This is my first attempt at making ice cream.

Went thru a few sites to get an idea. Most recipes I found online needed an ice cream maker to make ice cream, but not many Malaysians have it in their homes. I'm one of those that don't have one. So, I tried to do it with just a whisk and a hand held mixer.

My brothers commented," This tastes like melted chocolate... too rich...."

My hub said," Very nice, but not more than 2 scoops at one go, very 'geng' "

Well, if u're not fan of rich chocolate ice cream, just cut down on the cocoa powder and sugar.
This is a "no maker" recipe. As long as u have a whisk as a minimum requirement.

I didn't make it according to recipes found online. This is my personal preference of proportions.



No maker Rich Chocolate Ice Cream Recipe

Ingredients:

8 egg yolks

500gm sugar

500ml milk

150 gm quality cocoa powder

2 tsp vanilla essence

500ml dairy whipping cream

Method

1. Whisk egg yolks and sugar until slightly pale.

2. Bring milk and cocoa powder to a boil.

3. Pour 1/3 of hot cocoa mixture into whisked egg yolks and combine well.

4. Pour in the rest of cocoa mixture and combine well.


5. Return the cocoa custard mixture to the fire and cook with a low fire, stirring continuously until custard turns dark and glossy. Turn off fire. Stir in vanilla essense.

6. Leave cocoa custard to cool down.

7. Pour whipping cream into a large mixing bowl and whip until soft peaks form. Whipping cream would have doubled up by now.

8. Fold 1/4 whipped cream into cooled cocoa custard mixture and combine well.

9. Continue to fold in 1/4 whipped cream at a time.

10. Place ice cream mixture into freezer and freeze for 1/2 hour.

11. Take ice cream out from freezer every half an hour to give it a good whizz.

12. After a few whizzes, transfer ice cream to freezer containers. I use Tupperware's Freezermates.

13. Freeze until firm.

Serving suggestion:

Here's how it looks after being scooped...