Homemade Vanilla Ice Cream

 


Recipe from Family Circle Mini Cookbooks - Kids' Snacks & Lunches 
Ingredients 
1 tsp gelatine 
1 tbsp hot water 
2 tbsp sugar 
1 cup low-fat milk 
1 tsp vanilla essence 

Method 
1. Mix gelatine with water in bowl. Stand bowl in hot water; stir until gelatine dissolves. 

2. Put sugar and milk in medium heavy-based pan. Stir over medium heat without boiling until sugar has dissolved. Add gelatine mixture and essence, stir until well combined. Remove from heat. Pour into 18 X 27 cm shallow, oblong tin. Freeze. 

3. Scoop frozen mixture into large mixing bowl. Using electric beaters, beat until mixture is white and creamy and doubled in volume. Pour mixture into airtight container. Freeze until firm. Serve with fresh fruit. 

Note: Add 1/2 cup low-fat flavoured yoghurt in Step 3 if desired.

Deep fried durian ice cream by Sam Leong

酥炸榴梿雪糕 
材料： 
面粉 175克 
糖 500克 
黍米粉 100克 
蛋黄粉 60克 
奶粉 60克 
水 570毫升 
油 120克 
淡奶 200 毫升 
奶油 200克 
榴梿 200 克 
脆浆粉、罐头黑芝麻、糖 酌量 

做法： 
1.把所有材料（除了榴梿、脆浆粉、罐头黑芝麻、糖）一同搅拌，蒸25分钟后取出加入榴梿搅拌1分钟再蒸25分钟，冷却后放进冰箱内冰冻成雪糕。 
2. 把经过冰冻的雪糕取出，切块，沾上脆浆粉放进热油中炸成金黄去出，滤油。 
3. 黑芝麻加入糖煮热，舀出，放上雪糕同吃。 

Deep fried durian ice cream 
Flour 175g, sugar 500g, cornflour 100g, custard powder 60g, milk powder 60g, 570ml water, 120g oil, 200g evaporated milk, 200g butter, 200g durian, crispy batter, canned black sesame paste, sugar 

Method: 
1. Mix all ingred (except durian, crispy batter, canned black sesame and sugar) till well combined, steam 25min, add in durian and mix for 1 min and steam for 25min, place in freezer and freeze till it becomes ice-cream. 
2. Cut ice-cream into small blocks, dip in crispy batter and deep fried till golden, remove and drained. 
3. Heat black sesame paste with sugar, pour over ice-cream and serve. 


The above ingredients are to make the durian ice cream, after ice cream is done. Wrap it with waffle paper and dip in the batter mention in the above post (lizlee) and deep fried.

Yogurt ice cream recipe.

http://allrecipes.com/Recipe/Chocolate- ... etail.aspx

Ingredients
150 g white sugar
5 g cornstarch
1 (12 fluid ounce) can fat-free evaporated milk
85 g semisweet chocolate chips
235 ml plain lowfat yogurt
5 ml vanilla extract

DIRECTIONS
1. Stir together the cornstarch and sugar, and place in a saucepan. Stir in the evaporated milk, and chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning.
2. Remove the mixture from the heat, and stir in the plain yogurt and vanilla. Refrigerate until chilled.
3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

From Allrecipes.com

Rum and Raisins Ice Cream

Ingredients 
(A) 
4 egg yolks 
4 tbsp fine sugar 
1 tsp cornflour 

(B) 
150ml UHT milk or fresh milk 
150ml dairy whip cream 

(C) 
250ml non dairy whip cream 

(D) 
50g dark rum 
80g raisins (soaked in rum overnight) 

Method 
1) In a mixing bowl, whip (C) till stiff peak, refrigerate for later use. 
2) In a steel bowl, using a hand whisk, beat (A) till pale. 
3) In a pot, bring (B) to a simmer and pour into (A) in a steady stream, whisking constantly. 
4) Using double-boil method, whisking the mixture constantly and cook the custard till thicken. 
5) Cool the custard by plunging the bowl over a cold water bath, whisk the custard. (I did this because I was impatient.) 
6) Fold in whipped non dairy cream into the mixture, add rum, raisins and mix well. 
7) Pour into a 1.5 litres clean plastic container and freeze for 5 to 6 hours. 
8.) Remove from freezer and whisk till smooth and creamy. Return to container and freeze overnight or till set. 

*Note : I use double boil method because I was afraid I might ended up with scrambled eggs. This method is slower. To speed up, you can also use direct heat to cook the custard but you need use low heat. 

**Note : You can also use blender for step (8.), but add the raisins only after you blend the ice cream. 


by reirei