Tag Archives: ice cream

Cookies and Cream Ice Cream

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2020 has been a tough year for everyone.  Dealing with all the unknowns, stress, worries, even the lost of loved ones…..Reading all the news everyday can be depressing and exhausting.  For me, one way to deal with the stress is to do what I love.  Baking, making desserts……

I was making some macarons couple weeks ago. It is one of the trickiest thing to bake, even if you follow the recipe religiously, or you’ve made it a thousand times, it can still turn out to be a disaster !  Well, that’s what happened to me……I eventually succeeded but left with A LOT of egg yolks ! So 
I turned them into this Cookies and Cream Ice Cream ! It’s super easy to do, yummy and a perfect treat for hot summer days ! 

Makes about 1.5 L

  • 200 g granulated sugar
  • 6 egg yolks
  • 3 cups whole milk
  • 1.5 cup whipping cream
  • 1 vanilla bean or 1 tablespoon vanilla paste
  • 15-20 Oreo cookies (crushed)
    1. Whisk together egg yolks, sugar and 1/4 cup of milk
    2. In a non-stick pot, heat remaining milk, vanilla bean (scraped) or vanilla paste, over medium heat until just boiled
    3. Add 1/3 cup of hot milk into egg mixture to temper, then pour everything back into pot
    4. Heat over low heat, stirring constantly until just thickened. Mixture should coat back of spoon. Alternatively, you can use a thermometer, and heat until it reaches 82 ºC / 180 ºF 
    5. Remove from heat immediately, strain through a fine mesh twice
    6. Let sit in an ice bath, stir in whipping cream
    7. Let cool completely, cover with plastic wrap and refrigerate for at least 3 hours or overnight 
    8. Place in ice cream machine and churn according to manufacturer’s instructions
    9. Stir in crushed Oreo cookies and freeze until serve

     

 

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Blueberry Cheesecake Ice Cream 

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Our summer has been pretty hot, I am not complaining, it’s been great ! And nothing is better than having a bowl of ice cream on a hot summer day…..and it’s homemade ! Blueberries are in season, so why not make good use of them ! This recipe is really simple, yet flavourful. No kidding, it’s probably the best ice cream I have ever made ! It looks amazing too ! I am so glad I bought the ice cream machine, trust me, it’s totally worth it !  Oh, here are some extra tips …….

  • Don’t skim on the dairy if you want your ice cream to be rich and creamy, use full fat
  • Make sure your mixture is very cold before putting into the ice cream machine
  • Don’t mesh all of the blueberries when making the compote if you want some “blueberry crunch” in your ice cream

Hope you will give this a try and have a great summer !

Makes about 1 L

  • 150 g blueberries 
  • 30 g granulated sugar (adjust if needed)
  • 10 mL lemon juice 
  • 250 g soft cream cheese 
  • 250 mL whipping cream
  • 250 mL full-fat milk 
  • 180 g granulated sugar 
  1. To make the blueberry compote, cook blueberries, 30 g of sugar and lemon juice over medium heat 
  2. Turn heat down when liquid starts to bubble 
  3. Gently mesh blueberries with back of wooden spoon and cook until slightly thicken 
  4. Let cool then refrigerate until use 
  5. Blend cream cheese, whipping cream, milk and sugar together for a few minutes until smooth 
  6. Refrigerate for about 2 hours or until mixture is very cold
  7. Pour into ice cream maker and churn according to manufacturer’s instructions 
  8. Spoon and swirl blueberry compote into ice cream 
  9. Freeze until serve 

Strawberry Sherbet 

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My son used to be a picky eater when he was little and was very reluctant to try new things. Meal time was a real challenge back then. Luckily, he would never say no to fruits, especially strawberries and blueberries. He is now 12 years old, not as picky as before, eats more than me, almost as tall as I am and still loves his berries. Strawberries are in season right now and he can easily eat half to one pound a day ! I love fresh strawberries, they taste yummy as a fruit but can also be used for many desserts. With the warmer weather finally showing up, I brought out my ice cream maker and made this strawberry sherbet. Sherbet is like a cousin of sorbet. Sorbet is mainly made with fruit juice and sugar without any dairy. On the other hand, milk or cream is added to sherbet. Its texture is in between a sorbet and an ice cream. So if you are craving for a cool treat, but don’t want something too rich, a sherbet will be perfect. And this recipe is approved by the strawberry fan in my house ! 

Makes about 1 L

  • 800 g fresh strawberries (after washed and hulled)
  • 120 g granulated sugar (adjust according to taste)
  • 1/4 teaspoon salt 
  • 250 mL milk 
  • 15 mL lemon juice 
  1. Blend all ingredients together and press mixture through a fine strainer with a spatula   
  2. Refrigerate for 3-4 hours or overnight 
  3. Pour into an ice-cream maker and churn according to manufacturer’s instructions 

If you don’t have an ice cream maker, you can pour the mixture in a shallow tray, cover and put in the freezer for at least 4 hours or overnight; then break the frozen mixture into large chunks and blend again until smooth. 

Ice Cream Machine that I used 

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Cuisinart ICE-21C Frozen Yogurt, Ice Cream and Sorbet Maker

You can get this ice cream machine through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item. 

Chocolate Ice Cream

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I made this ice cream about 2 weeks ago. Since then I have been thinking what I should write about this post. I wanted to share something special other than just telling you how good this ice cream is. (It is REALLY good !) The day that I made this ice cream, I actually just finished a very good session of rock climbing. So, I decided to share the experience. I started indoor rock climbing about a year ago, and I absolutely fell in love with it. Back then, I never thought I could do it. Yes, my arms “hurt like hell” every time I finished, but I feel good, it’s a good kind of pain. For a 40 something-year old mom, who was not very active, being able to finish a 5.8 route, it’s a big achievement…..(Oh, FYI, a climbing route is graded according to its difficulty. It ranges from 5 all the way to 5.15) Through rock climbing, and also running, I have become more healthy physically and mentally. (Well, I guess that’s a good excuse to make more desserts !) I have learned to be more patient and perseverance.  As a mom, I feel it is important to teach my kids to pursue their dreams and goals no matter how hard they seem…..I have to thank my daughter too ! She likes to climb and keeps me going.  Actually she is even tougher than I am !  Well done, girl ! …. and well done mom too ! 
OK, back to the ice cream ! I have made chocolate ice cream before but without the ice cream machine.  Now that I own one, I thought I should make the “real” thing.  And the “real” thing does taste better !  I added some chopped chocolate for extra flavour and crunchiness, you can omit it if preferred.  

Makes about 1 L

  • 2 cups whipping cream
  • 1 cup whole milk
  • 4 egg yolks
  • 200 g granulated sugar
  • 50 g unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 100 g dark or semi-sweet chocolate, finely chopped (optional) 
  • ice and water for ice bath
  1. Whisk together egg yolks, sugar and 1/4 cup milk
  2. In a non-stick pot, heat remaining milk, 1 cup of whipping cream and cocoa powder over medium heat until just boiled, stirring constantly (Keep the other cup of whipping cream in the fridge)
  3. Add 1/3 cup of hot mixture into egg mixture to temper, then pour everything back into pot
  4. Turn heat down to low, stir constantly until just thickened, mixture should coat back of spoon (You can draw a streak in the middle of the spoon with your finger, if the streak stays clear, it is ready)
  5. Remove from heat immediately, strain through a fine mesh twice
  6. Let sit in an ice bath, stir in vanilla extract and remaining cold whipping cream
  7. Let cool completely, cover with plastic wrap and refrigerate for at least 3 hours or overnight
  8. Place in ice cream machine and churn according to manufacturer’s instructions
  9. Fold in chopped chocolate
  10. Serve soft immediately or keep in freezer

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Green Tea (Matcha) Ice Cream

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I wanted to make green tea ice cream ever since I got the ice cream machine.  Besides, chocolate and mango, this is my favourite.  I made it without using egg yolks, and it came out very tasty and creamy!  Actually making the ice cream was easy, taking pictures of it was not. I have to plan ahead, set up my props and take it quickly before it melts!  I found some origami papers the other day in my daughter’s craft box, so I folded some paper cranes and use them as props. It’s actually quite fun to use what you have and make props out of it. Hope you like the picture and the ice cream ! 

Makes about 3 – 4 cups 

  • 1+1/2 cups whole milk
  • 1+1/2 cups cold whipping cream
  • 1/2 cup granulated sugar
  • 2 tablespoons matcha powder
  • 1 teaspoon pure vanilla extract
  1. In a pot, heat milk and sugar over medium heat until sugar dissolved
  2. Whisk in matcha powder
  3. Heat until just starting to bubble, turn heat off, stir in vanilla
  4. Strain mixture through a fine mesh into a bowl
  5. Let sit in an ice bath
  6. Stir in cold whipping cream
  7. Let cool completely, then refrigerate for 2-3 hours or overnight
  8. Pour into ice cream machine and churn according to manufacturer’s instructions

Tools I used and you may like 

41jgxv8adpl._sy400_.jpg

Cuisinart ICE-21C Frozen Yogurt, Ice Cream and Sorbet Maker

You can get this ice cream machine through the Amazon website by clicking the above link.  I will receive a small compensation if you purchase the item.

 

Homemade Vanilla Ice Cream

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Our weather has been so good, warm and sunny almost everyday ! And ice cream is just the perfect treat for this nice weather ! Making vanilla ice cream is easier than you think, especially if you have an ice cream machine. The most difficult step is heating up the mixture until thickened without scrambling the egg. Just make sure you keep your heat low and keep stirring it. Pay close attention as it can thicken very quickly. Once you got this, the rest is easy. If you want a creamier ice cream, you can use a 1+1/2 cups each of milk and whipping cream. (a 1:1 ratio, instead of a 2:1 that I used)

Makes about 4 cups

  • 2 cups whole milk
  • 1 cup cold whipping cream
  • 1 vanilla bean
  • 4 egg yolks
  • 2/3 cup granulated sugar
  1. Whisk together egg yolks, sugar and 1/4 cup milk
  2. Cut and scrape vanilla bean
  3. In a non-stick pot, heat remaining milk and vanilla bean, including the pod over medium heat until just boiled
  4. Add 1/3 cup of hot milk into egg mixture to temper, then pour everything back into pot
  5. Heat over low heat, stirring constantly until just thickened. Mixture should coat back of spoon
  6. Remove from heat immediately,  strain through a fine mesh twice
  7. Let sit in an ice bath, stir in whipping cream
  8. Let cool completely, cover with plastic wrap and refrigerate for at least 3 hours or overnight 
  9. Place in ice cream machine and churn according to manufacturer’s instructions

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Tools I used and you may like 

41jgxv8adpl._sy400_.jpg

Cuisinart ICE-21C Frozen Yogurt, Ice Cream and Sorbet Maker

You can get this ice cream machine through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item. 

Peach Frozen Yoghurt

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I finally got an ice cream machine! Now there are so many more recipes I can do! This is my first one using my new toy. My friend and her kids taste tested it for me and they all like it!

Makes about 1 L
Total time: 30 minutes (for soft serve )

  • 250 g frozen peaches
  • 600 g full fat plain Greek yoghurt
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon pure extract
  1. Blend peaches,100 g of yoghurt and lemon juice into a puree
  2. Whisk remaining yoghurt, sugar and vanilla extract until smooth
  3. Add puree to yoghurt mixture, mix well 
  4. Mixture should be cold, if not, you can put it in the fridge for 2-3 hours before churning
  5. Put into an ice cream machine according to manufacturer’s instructions
  6. Serve right away as a soft yoghurt or put in air tight container and keep in freezer for up to 1 month

Tools I used and you may like 

41jgxv8adpl._sy400_.jpg

Cuisinart ICE-21C Frozen Yogurt, Ice Cream and Sorbet Maker

You can get this ice cream machine through the Amazon website by clicking the above link.  I will receive a small compensation if you purchase the item.

 

Homemade Chocolate Ice Cream (without an ice cream maker)

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Can’t believe summer is almost over ! So I thought I would treat my kids and myself with some homemade ice cream.  With a few rejected tubs still sitting in my freezer, I finally got the right taste !  Hope you enjoy it as much as we do.

Makes about 1 L

  • 2 cups whipping cream
  • 3/4 cup sweetened condensed milk
  • 3 ounces semi-sweet chocolate
  • 1/4 unsweetened cocoa powder, sifted
  • 1 teaspoon pure vanilla extract
  1. Put a stainless steel or glass mixing bowl in freezer for about 15 minutes
  2. Put chocolate, condensed milk and cocoa powder in a bowl over a pot of simmering water
  3. Stir until chocolate melted and smooth, cool slightly
  4. Whisk cream in cold mixing bowl using an electric mixer at medium speed until frothy, add in vanilla
  5. Increase speed to high and beat until creamy and fluffy, about 3-5 minutes
  6. Gently whisk in 1/2 cup of cream into chocolate mixture, then the remaining in 2 to 3 portions, mix well, texture should look like melted ice cream
  7. Pour into container and freeze until set