Done with kitchen action,and cooking for an hour in the kitchen with the heat coming from the cooking as well as the heat wave, i have visions in my head..
HAHAHA~
asked B to get me some Coke on his way back from work, plan to get melons tomorrow (mum always know where to get good stocks) and remembered there are some napoleon ice cream left in the fridge. i know it won't be enuf for all 5 of us at home, and i know mum would be furious if we get another tub; it's the 4th tub this month and mum has her own regiment when it comes to unhealthy food (hence, the 'sayur rebus' these days which devastated dad HA-HA)
B did mention about him sometimes making his own ice cream home. so decided to log on and check it out on the Internet. after a few tries, i found this recipe in a science website (the developer used the process of making ice cream to explains thermodynamics.cool huh? )
i am planning to get whipped cream tomorrow, since all the other ingredients are available in our pantry. i figured I'd share the recipe here, and share what become of my ice cream after i am done tomorrow.
* ½ cup sugar
* ¼ teaspoon salt
* 1 cup milk
* 3 beaten egg yolks
* 1 tablespoon vanilla extract
* 2 cups chilled whipping cream
* Optional:
2 cups fresh strawberries and extra ½ cup sugar
Put the sugar, salt, and milk into the top pan of a double boiler.
The water in the bottom part of the double boiler will boil, and the temperature will never rise
above the boiling point of water. This ensures that we don't overcook the mixture
Stir the 3 beaten egg yolks into the milk and sugar.
Cook the mixture over boiling water until you can see bubbles forming around the edges of the mixture.
The mixture is done when it is somewhat thick, and coats the spoon.
Let the mixture cool to room temperature.
When the custard has cooled, stir in the vanilla extract and the heavy whipping cream.
Pour a cup of the ice cream mixture into a plastic zip-lock sandwich bag [in my case, I'll just put them in a container].
You will know the ice cream is done by feeling the mixture become a paste instead of a liquid.
If you like strawberry ice cream, mash 2 cups of strawberries with a half cup of sugar, and add a half cup to each small bag before closing it up and putting it in the ice.
* ¼ teaspoon salt
* 1 cup milk
* 3 beaten egg yolks
* 1 tablespoon vanilla extract
* 2 cups chilled whipping cream
* Optional:
2 cups fresh strawberries and extra ½ cup sugar
Put the sugar, salt, and milk into the top pan of a double boiler.
The water in the bottom part of the double boiler will boil, and the temperature will never rise
above the boiling point of water. This ensures that we don't overcook the mixture
Stir the 3 beaten egg yolks into the milk and sugar.
Cook the mixture over boiling water until you can see bubbles forming around the edges of the mixture.
The mixture is done when it is somewhat thick, and coats the spoon.
Let the mixture cool to room temperature.
When the custard has cooled, stir in the vanilla extract and the heavy whipping cream.
Pour a cup of the ice cream mixture into a plastic zip-lock sandwich bag [in my case, I'll just put them in a container].
You will know the ice cream is done by feeling the mixture become a paste instead of a liquid.
If you like strawberry ice cream, mash 2 cups of strawberries with a half cup of sugar, and add a half cup to each small bag before closing it up and putting it in the ice.
The result is an amazingly delicious homemade ice cream.
regards,
2 left comments..you?:
Hi there, visiting from Bloggerunited, nice colourful blog you have and keep up the great work!
Regards,
David
Malaysia Asia
TQ.. still working on it =)
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