Without making this blog turn into a cooking site, I took this time out to share with you a new favourite recipe of mine for homemade ice cream, perfect for the hot summers in Australia. I've been making all different kinds of ice cream flavours at home and I've gained a lot of attention from my friends for the recipe and my cooking adventures so I decided to create a video to document me making it for a dinner party i got invited to recently.
Cooking for other people personally is a wonderful creative process. It is about appealing to the senses, sharing in good company and tasting the rewards of your creations. However, not many people have the time to cook these days. I'm certainly not excluded. So when I first came across this recipe, all of the manual prep work combined was estimated to be 15 minutes... which can be a lot of time for a dessert dish that takes 15 seconds to eat :p.
So, in my own unconventional cooking style and experimentation I came up with a solution as you can see in my video in this post.
This recipe is so versatile and can definitely cure those sweet tooth cravings... even for models... in this video I used low fat versions of the dairy ingredients.
You can substitute the fruit component with any fruit flavour that you think will go well with ice cream. I'll love to hear your suggestions in the comments. If you like fruit pieces of this recipe I suggest that you fold them in. The trick to good ice cream is to avoid the crystalisation of the liquid. That's why people use ice cream machines... unfortunately, I don't have one... yet.
This video was done in one take and was quite fun to make. A few bloopers, and a heck of brain freeze from eating too much ice cream. It'll spare you the details for another time, in the meantime enjoy.
If you want to make this at home you will need the following ingredients:
1 1/2 cups of thickened or heavy cream
1 cup of milk
1 cup of condensed milk
1 1/2 cups of fresh or frozen fruit of your choice
Combine well and freeze overnight. Allow to thaw for about half an hour before serving.
(Homemade ice cream tends to melt quickly.)
Bon Appetit!
if you want to share something...
ReplyDeletemake it sure that u really know about what your doing not just following those instructions on a recipe!
okay?
Thank you anonymous for your helpful & constructive comment, Anonymous. I have made this recipe so many times that I actually know it by heart. If you watch the video you will know that I am following my own recipe and was reading out the recipe for the comedic affect from the juxtaposition.
ReplyDeleteAnonymous, so mean. You need to chill. (Get it?) Thanks Edrenalin for sharing that recipe, you made it look so easy, I have a dinner party and I was scrambling for ideas, now i'll make ice cream. Now the hard part, what fruit/flavour..hmmm.. dun dun dun.
ReplyDeleteYou need to chill Anonoymous. (get it?) Thanks Edrenalin for sharing that recipe. I will use it for this weekend for an upcoming dinner party! Now what fruit/flavour to use, thats the hard part.
ReplyDeleteHi MG & MJ ... I'm glad you liked my video. Typical fruit flavours will work with this recipe. I have tried it with mango, banana, mixed berries and even avocado. With a recipe so easy, I don't know why more people try making it at home. Key tips I'd suggest is to substitute whatever fruit you wish to use for 1-1.5 cups depending on the sweetness you wish. For extract flavours like cocoa, almond or vanilla. To use only spoonfuls, test for sweetness. Essentially balance the sweetness levels. (even though theres no added sugar in this recipe :)) The second word of advice is to minimise the crystalisation of your mixture when you refridgerate it. If the temperature drop between the liquid and the freezer is fast, large ice crystals will form inside your mixture turning it into crunchy ice. Most people would use an ice cream mixer to constantly churn the mixture to smooth out lumps and distributing the temperature evenly... if you don't have an ice cream machine try placing the bowl in a bath of icy water and then refrigerate it covered with cling film and perhaps stir the mixture every now and again to get rid of any ice crystals forming inside the ice cream...
ReplyDeletebest of luck and i'm interested in hearing about what flavour you made and how your dinner party went.
okay, so MG and MJ is the same person, I'm just retarded and posted twice thinking the first one didnt go through, and now I look like quite the idiot. haha.
ReplyDeleteOk one question, is it sweetened condensed milk, the one in the cans? And what about blueberry and cheesecake flavour? Im just thinking id blend in some blueberries and use some philadelphia cream cheese and crushed up arnotts biscuits. I hope it works. I am not very good at cooking desserts!
Thanks for the tips!!!! I will let you know how it goes.
Another obstacle for me, making sure the ice cream doesnt melt on my train ride, damn CityRail and their stuffy trains!
Hi MJ, blueberry cheesecake ice cream sounds delicious! The recipe calls for 250g of condensed milk aka, those super sweet and think milk in a can things. I was running short on condensed milk once and was able to get away with using 200g... not to get confused with evaporated or coronation milk which is used is my mother's mango pudding. You need the thick, gooey, sticky variety....
ReplyDeletei have not tried making that flavour before, but I should! my suggestion is to blend all the dairy products together first and then fold in the crushed biscuits and blueberries (crushed or whole) at the end before freezing. That way you still get to see the bits of goodies and adds texture.
I tried transporting the ice cream I made on the train. I covered it with aluminium foil and it turned out fine. A 30min-45min train ride should be ok. By the time you arrive it should be ready to serve, just pop it into a fridge when you arrive until you are ready to serve, to slow the melting process, (not the freezer or you will have to wait for it to thaw again).
Let me know how you go! You might want to have a test run before hand a couple of days before your dinner party.
Sweetened condensed milk! I love the stuff. When I was little I used to make toast, with peanut butter, and drizzle loads of condensed milk. Was so good.
ReplyDeleteMango pudding!! MM I love the stuff, the one from yum cha right? That should be the next recipe you put up!
Ok so dairy all together, then the others after. Good tip. You are the real expert!
Ok I will trust you about the foil. I could bring an esky with ice but thats a bit overkill. Haha..
I will practise tomorrow! Fingers crossed. The clock is ticking to perfect it....
Hi there MJ,
ReplyDeletelol great stuff. Yes the mango pudding they serve at Yum Cha. One of my favourite desserts. I'll have to ask my mum for the recipe... ok i'm no expert but you might want to adjust the recipe to take into account the amount of milk solids in the cream cheese. beat the thickened cream first, then separately combine the condensed milk and the milk together before introducing the thickened cream to it... incorporate the cream cheese until the mixture is smooth and then fold in the cookies and blueberries.
Oh and an esky with ice is probably what I would have suggested... just that I don't have one so I was telling you what I did to make it travel ok
Hey Edrenalin,
ReplyDeleteYes, my favourite dessert, apart from the egg tarts. Takes me back to my HK days where I would chow down on them all the time.
So I added the cream cheese last and the thickened cream second last. I then folded the cookies and blueberries mixture. I wanted to still keep chunks of the cookie and blueberries for texture. Oh man i hope its ok. Its in the freezer now. hopefully the magic will now begin while I get some shut eye.
An esky... OK ill do that. I mean i need to bring ice blocks because we are also making cendol and need shaved ice.
Hi MJ,
ReplyDeleteI like eggs tarts too. I tried them while I was in HK last time... did you beat the thickened cream first before you added it to the mixture?... wow you are going to have a sweet tooth party
Hey Edrenalin,
ReplyDeleteYes. I will have the egg tarts tomorrow morning for yum cha! Woohoo.
Anyways, yes I beated the cream, it got really thick. And then I folded in the solids.
You know what, it turned out quite goood!! I mean if i close my eyes.. i can just imagine im eating Ben & Jerrys. Ok i kid, it wasnt that awesome, I need practise but first time wasnt that bad. and the dinner party guests didnt get sick, phew! They actually thought I bought it !!! AHAH!!! (or maybe they were just being nice)
I should thank you for your awesome help!! Maybe Ill send an egg tart your way..haha .... or mango pudding. I would offer some of my ice cream but i think you are way too good at making it and might scoff at my attempt. =P
Hi there MJ,
ReplyDeleteIt was nice to meet you yesterday. A small world lol. Egg tarts! lucky. Oh the cream is only meant to be semi whipped, but i'm glad that it turned out OK. I think that your ice cream could have been too sweet as you mentioned if you used a cup instead of a measuring cup. I noticed that condensed milk is quite dense so when i pour a 395ml can out it is barely 3/4 of a cup. just be sure to measure 250ml of condensed milk... minus less if you are adding extra sweet ingredients or ingredients with added sugar in them... An egg tart or mango pudding would be awesome... you have inspired to make it your blueberry cheesecake flavoured ice cream tomorrow :)
Hi MJ... my phone has been stolen and I lost your contacts. can you try to reach me again via facebook/email.. I have a dinner party coming up I would like to invite you there
ReplyDelete