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Mango Yogurt Popsicles by Janice Looi

Using only 3 ingredients... Delicious & refreshing! Pure Natural Raw Honey from Huiji was added to replace sugar for that very light jasmine flower scent! 😋

Ingredients
Mangoes 150g
11/2 tbsp Huiji Honey (optional to add more if u prefer sweeter)
Mango Yogurt 240g

Method
1 Wash and cut mangoes into cubes or chunks, not too small as you want to bite on some mangoes goodness.
2. Add all ingredients into a food processor and give it a few bliss will do, unless u want mango puree.
3 Fill the mixture into your favourite popsicles and freeze for a good few hours or overnight. Enjoy!!!

Homemade black sesame & yuzu Ice cream by Kelly Pang

Ingredients
250ml thickened cream
120ml Condensed milk
* 4 tbsp Yuzu jam/puree (include rind in the jam but cut to smaller pieces)

Method
1. Whisk thickened cream till stiff peak.
2. Add condensed milk. Whisk to mix well.
3. Add yuzu jam and mix With a spatula.
4. Put to desired tin or container.
5. Freeze overnight.

* can replace with any other flavours you like black sesame, green tea, blueberry, strawberry, chocolate, cookies & cream, etc....


Coconut durian ice-cream with coconut caramel by Lena Lai

Ingredients

1 cup Kara coconut
1 1/2 cup milk (I took 1/4 cup of milk, warm it n mix with 2 tbsp of sugar or according to how sweet ur durian is)
Few drops of vanilla essence.
300gm of purée.
Mix and sieve again. Freeze for 30 mins. Churn in ice-cream mc for 30mins.

For coconut caramel, take 4 tbsp of sugar, cook in a thick bottom pot under low fire till the sugar caramelized (turned brown) take off heat n pour half packet of coconut cream n stir. Put back onto the hob, cook till it thicken using low fire.




MSW durian ice-cream by Lena Lai

Ingredients

A
1 cup whipping cream
1 cup full cream milk
B
2 tbsp of sugar
2 egg yolks
C
200gm durian purée ( I used 240gm of flesh n push try a sieve to remove the fibre)
D
1/2 tsp of vanilla essence


Method
Mix A n simmer under slow to mid fire

Beat B till fluffy.

When A is hot (not boiling), add tbsp by tbsp into B as not to cook the yolks at this stage. When done, u can pour n mix A and B n simmer till it coat the back of ur spoon. Take it off the heat n keep stirring to cool it. Add in vanilla essence at this stage. Freeze mixture for 30mins. Add in the durian purée n sieve again. Put into ice cream mc n churn for 30mins. Done.

If u don't have ice cream maker, u can start the freezing process but u need to keep scrapping after freezing for 6 hrs.

Pork floss ice cream by Rontree Chan

Ingredients 200ml whipping cream
80ml condensed milk
1tsp vanilla essence
1/2 tsp salt
5-6 TBsp pork floss ( finely blended in processor)

Method
1) whisk up cream to thicken or soft peak form ( don't over whisk)
2) add in rest of ingredients.
3) gently fold and mix to well combined.
4) pour into container and chill in freezer for 8 hrs or more.


Coconut-Pineapple Sorbet (without ice-cream maker) by Lily Tan

~ Come chill out with home-made smooth creamy Coconut-Pineapple Sorbet 椰香凤梨冰糕🍍🍨 ... to complement the sweet pineapple, coconut milk is added to enhance a tropical flavour with a subtle tinge of ginger and lime to balance the sweetness. ~

Ingredients: (make approx. 600ml sorbet)- 1 Pineapple (peeled, cored and cut into small chunks)
- 150ml Coconut Milk (fresh or packet)
- Half cup Sugar (or more)
- 4-5 Ginger Slices @3mm-thick (crushed* - see footnote)
- Lime Juice of 1 lime
- 1 Uncooked Egg for testing (wash clean and wipe dry)

Steps (refer to pic below)1. Mix coconut milk, sugar and crushed ginger in a small pan, stir and simmer it till sugar is dissolved. Set aside to cool down then strain into a big bowl.

2. Place pineapple chunks in a blender and blend it till smooth. {Remember: do not use the core as its fibre cannot be blended well.}

3. Pour pineapple purée into the coconut milk mixture, add lime juice and mix it well with a whisk. {The mix should taste slightly too sweet as f…

Strawberry Sorbet by Esther Tho

Ingredients
2 cups of strawberries
1 whole orange juice
2 or 3 tsp of sugar incase too sour.

Method
Place cut strawberries and orange juice in a blender. Blend it till smooth.
Sieve thru a drainer to get rid of the strawberries seeds for a smoother texture.
Freeze it overnite.
Done.



Butterscotch ice cream with butterscotch sauce and praline by Lena Lai

For praline - I followed exactly
http://cookingshooking.in/butterscotch-ice-cream-lf/


For the sauce, do half the recipe
http://cookingshooking.in/butterscotch-sauce/


As for the ice-cream
1 1/2 cup whipping cream
1 1/2 cup full cream milk
1/3 cup sugar
1 tsp vanilla essence (to cover the milky taste)

Method
Use 1/2 cup of milk, warm it, mix in sugar. Let cool n add into the balance of milk n whipping cream n essence. Freeze for 1/2 hr. Churn in the ice-cream maker for abt 30mins.


Cookies and cream ice cream by Jen Lee

Ingredients
1 cup (250ml) of heavy cream
1/2 cup (125ml) of sweetened condensed milk (I reduced it to 100ml)
Customize ur own flavour you want

Method
1. Put in all ingredients at once and use a electric hand mixer on high speed until soft peaks.
2. Transfer into an airtight container and freeze overnight.


Bailey’s Ice-cream by Lena Lai

Ingredients
2 cups of heavy cream
1 cup whole milk
½ cup granulated sugar (can minus 1 tbsp if u don't prefer it to be too sweet)
2 shots of Bailey’s Irish cream – 90ml
2 tbsp of instant coffee

Method
With ice-cream maker
Warm ½ cup of milk (do no boil) hot enuf to dissolve sugar. Reserve 4 tbsp of warm milk to dissolve the instant coffee. Mix sugar into the balance milk n stir till dissolve.
Once done, add everything into a mug (except Bailey’s) n freeze it for 30 minutes.
Take out the frozen bowl of ice-cream maker and set the machine on as per manufacturer instruction. Pour the mixture in and let it churn for 30 mins.
Add bailey’s n continue churning for another 15 mins.
Pour the mixture into a plastic container and freeze overnight.

Without ice-cream maker
Warm ½ cup of milk (do no boil) hot enuf to dissolve sugar. Reserve 4 tbsp of warm milk to dissolve the instant coffee. Mix sugar into the balance milk n stir till dissolve. Add in the balance cool milk n freeze it for 30 min…

Matcha ice-cream by Lena Lai

Method
Use 1/2 cup of milk n warm it up. Do not boil it to avoid proteins break. As long as hot enuf to dissolve sugar n matcha powder. If ur matcha powder is not strong enuf, u still have the balance of 1/2 cup milk to be heated up. Then strain the mixture. Add in everything n freeze for 1/2 hr. Then u can start ur ice-cream mc. Please freeze ur bowl overnite. Churn the ice cream at nite, away fr hot gadgets for 30mins. Put into a tub n freeze overnight.


Chocolate baileys ice-cream by Lena Lai

Ingredients :
2 cups of heavy cream
1 cup whole milk
½ cup granulated sugar
2 shots of Bailey’s Irish cream – 90ml
2 tbsp of instant coffee

Method :
With ice-cream maker
Warm ½ cup of milk (do no boil) hot enuf to dissolve sugar. Reserve 4 tbsp of warm milk to dissolve the instant coffee. Mix sugar into the balance milk n stir till dissolve.
Once done, add everything into a mug (except Bailey’s) n freeze it for 30 minutes.
Take out the frozen bowl of ice-cream maker and set the machine on as per manufacturer instruction. Pour the mixture in and let it churn for 30 mins.
Add bailey’s n continue churning for another 15 mins.
Pour the mixture into a plastic container and freeze overnight.

Without ice-cream maker
Warm ½ cup of milk (do no boil) hot enuf to dissolve sugar. Reserve 4 tbsp of warm milk to dissolve the instant coffee. Mix sugar into the balance milk n stir till dissolve. Add in the balance cool milk n freeze it for 30 minutes.
Whip the heavy cream with a mixer till medium …

Ice cream popiah by Michelle Heng

Ingredients Popiah skin
Ground peanuts
Ice cream

Steps
1. Lay popiah skin on a flat surface, sprinkle copious amount of ground peanuts all over on the popiah skin.
2. Scoop enough ice cream (any of your favourite flavour) onto one end of the popiah skin.
3. Wrap the ice cream as you would like a proper popiah.
4. Enjoy!


Homemade lychee and lime sorbet by Shiqin Chen

Makes approx 10-12 scoops, depending on how big your scoops are hahaha

1. empty 2 cans of lychee (standard size around 550g from supermarkets), including the syrup, into a food processor

2. blitz the fruit and syrup, adding in the juice and zest from 1 big lime as the processor is mixing

3. the mixture should be still quite watery, with small bits of lychee fruit still. empty this into a freezing tray or ice cream pan and put it in the freezer

4. let the mixture freeze for 5-6h till solid. depending on how much time you have and how fine you want the sorbet to be, you can repeat the blitzing in the food processor a few times. to produce the consistency as per picture above, I mixed it a total of 3 times over 2 days

5. last round of mixing: whisk 1-2 egg whites (depending on size of egg) until light and fluffy then add in the ice lychee and lime mixture. when the mixture and egg white mixes together, the texture should become more 'creamy' and smooth, not as icy as before. p…

Strawberry swirl vanilla ice cream by Lena Lai

Mixture :
1 1/4 cup of whipping cream
1 1/4 cup of full cream milk
1/2 cup of sugar (melted in 1/2 cup of milk)
A few drops of vanilla essence.
Mix the above n put into freezer for half an hour

250gm of strawberry puréed with 1/4 cup of sugar. Mixed n let it sit in the refrigerator for a day - make in advance.

Freeze ur ice cream bowl. Pour the mixture into the ice cream bowl n let it churn for abt 1/2 hr till it thicken. Lay a layer in a tub, spread some strawberry purée on top n repeat this for few layers. Use a knife to swirl the ice-cream n freeze it overnight. Done.


Deep Fried Ice Cream by Sharon Foo

Scoop yr ice cream into yr preferences size of ball shape. After that put in back into the freezer for an hour.
Pound cornflakes till its fine.
After an hr roll yr ice cream with the cornflakes. Then dip in egg wash then another roll of cornflakes.
Put in back into the freezer for another hour or even longer.
Deep fry in fast action. About 3 sec the whole ice cream ball will turn golden.
It's very easy. Do give it a try.
Nx time i shall give it a try with bread
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/747495651986180/

No-Machine Vanilla Ice Cream by Song Young

Ice-cream cake by Lynda Low

This is very easy but once out of fridge u have to eat it quite fast. But the waffle biscuits should be able to hold the melting ice cream in.

Things you need:

Prepare a spring form pan ( those that has a detachable sides).

Butter

Digestive biscuits

A tub of your favourite ice cream

For toppings: m&m
For sides: waffle biscuits or kit kats
To secure sides: get the ribbon in your favourite colour

Melt butter and pour smashed digestive biscuits and mix well.

Press down the digestive biscuit mixture into the spring form pan. This is the base portion of this ice cream cake.
Let it firm in the freezer for 20mins.

Let the tub of ice cream sit outside in room temperature til softer. Pour it into the spring form pan and smooth out the top. Sprinkle your toppings (m&m) then put the "cake" back into freezer. Let it firm up ( best to do it overnight) before taking it out, remove the side of the spring form pan and line the sides with waffle biscuits or kitkats and tie the ribbon…

Homemade Lemon Sorbet by Miki Mak

Oreo icecream cake by Christine Tan NonyaKueh