It’s been so hot these days. Thus we have started to step up on our juice, popsicle and ice cream intake. Heheh.
This is what I made recently. It’s easy and fast. Ice cream tastes really smooth and creamy with bits of yummy white chocolate surprises inside. It’s a bit sweet but the tartness of the raspberries help to balance things out. Delicioso!
White Chocolate Raspberry Ice Cream (no churn)
1 litre dairy cream
1 can condensed milk
1/2 jar raspberry jam
chopped white chocolate
To make sure that the cream is very cold, place in the fridge for about an hour or two but not more than that. Chill everything, including condensed milk, jam and chocolate. Chill the whisk and bowl if you can.
Whisk cream for about 5 min. Then add in the condensed milk and continue whisking until cream is fluffy. Pour into a freezer container and stir in the jam, white chocolate and frozen raspberries.
Freeze until firm.
In MY book, there is only one ice cream flavor in the world. Chocolate ice cream. Others, no matter how good, just aren’t worth the fat space. And I have very limited fat space.
Having said that, however, not all chocolate ice creams are worth eating. When choosing ice cream, as with most things, check out the ingredients list. Usually, the shorter, the better. Due to my DD’s dietary limitations, I have to scrutinize the ingredients list very carefully. Usually things with preservatives and colourings are out. It gets a bit limiting after a while. So far, I have only found one yogurt brand that is preservative and additives-free. I stopped reading the labels when I got too cold standing in front of the supermarket fridges.
That’s why I usually have to do it myself. As with this chocolate ice cream. There are only 3 ingredients. And, sorry my Dear Readers, I didn’t actually measure anything this time so the amount is just an estimation.
Chocolate Ice Cream
1 litre real cream (mine was 38% fat)
3/4 to 1 can real condensed milk (or to taste)
1/2 cup cocoa powder dissolved in half cup hot water
Make sure everything is well chilled. Then whisk everything together until fluffy. Freeze overnight.
This ice cream will be dense and rich and chocolately and oh so worth the fat space.
I did it again. I bought too much of a particular popular brand Hazelnut Spread during this year’s Chinese New Year frenzy shopping. I think I must have bought about 6 huge (1kg) bottles. What was I thinking?! I’ll tell you. “No such thing as too much HS.”;”Ooh, BOGO (buy one get one)!”;”We don’t wanna run out of HS, now, do we?”; “Expires in October. Let’s see, one bottle per month…so I’ll need…”. Huh. Guess what? We didn’t consume one per month after all. And there is such a thing as TOO much. Who knew? AND then I found out my kids aren’t that into HS after all! Who woulda thunk it?!
Anyhow, since I am rather desperate, I have been putting in my milk. Just warm up the milk, add in a generous scoop of HS and stir. Quite delicious. I can drink it all the time. Whilst drinking that, I had a light bulb moment and decided to freeze the HS milk. Just milk and HS. But after freezing that, it seemed a bit like frozen ice…it lacked the smooth mouth-feel. Then out of the blue, I started thinking about the 4 bags of potato starch which I bought on an impulse (yes, 4 bags of potato starch, don’t ask me why). That led me to think about using a thickener for the popsicle. I decided to add in a tablespoon of corn flour into the milk and brought it to a boil with the HS. Then I left it to cool before pouring it into my popsicle molds.
That did it! It is now smoother. When you bite into it, it is not so ice-y. You just have to try it yourself.
Very EZ HS Popsicle
300 ml Full cream milk
2 heaping scoop of HS
1 to 2 Tbsp corn flour
Stir cornflour into room temperature milk until dissolved. Add in HS. Cook the milk and stir to dissolve the HS. Turn off the fire when it comes to a boil. Leave it to cool. Pour into popsicle molds when cool. Freeze over night.
So easy that that’s all I have to say. Except that, my dear Friends, the next time there is another HS sale, please stop me! And oh ya, if any of you need potato starch, call me.
One of my favorite childhood ice cream is attap chee ice cream. It’s light pink and has tiny pieces of precious attap chee inside…There’s also usually precious little attap chee inside. It is only available from the traveling ice cream man on his motorcycle with a mini freezer. To get this ice cream, we have to be on a constant ice cream man alert. When we hear the ling-a-ling-a-ling, that’s when we drop everything, grab our money and run downstairs to look for him. The ice cream that he sells comes in five flavors – durian, attap chee, cocoa, corn and red bean. Just so you know, our local traditional ice cream is not the rich and creamy type. It tastes more like diluted flavored milk. But it has its charm. You may have them either on a piece of rainbow colored sweet bread, a cone or in a cup. They are about a dollar each. I found out lately that the traveling ice cream man can be found hanging around outside school gates. So in an ice cream emergency, we can always look for them around schools at dismissal time.
I have always wondered why it is that we can get all the other traditional ice cream flavors in our supermarket except attap chee. How come it never occurred to anyone to sell attap chee ice cream at supermarkets?
Ah… Guess I just have to make it myself until someone else does. I tried looking for the recipe but couldn’t find it (I am beginning to suspect I might be the only one who likes attap chee ice cream!). Thus I have to make it up myself. I did find out that there is such a thing as no-churn ice cream. That’s good. I certainly don’t need another uni-tasker equipment in the kitchen.
So here is my take on attap chee ice cream based on my family and good friends’ feedback. This recipe follows the easy no-churn method.
Attap Chee Ice Cream
300 ml whipping cream
100 ml coconut cream
1/4 cup condensed milk
1.5 Tbsp rose syrup
1 tub attap chee (chopped)
Chill whipping cream and coconut milk in the freezer for about 1.5 hours. Working quickly, whisk whipping cream until fluffy. It shouldn’t take long. Then add in coconut cream and continue whisking for another few minutes. Add in condensed milk, rose syrup. By now it should look quite fluffy. Lastly, fold in the attap chee. Pour it into a container and freeze for at least 6 hours.
Yes. Must wait 6 hours. If you can’t wait then….er…..Nothing. You just have to wait. It will be the creamiest, smoothest, chockful of attap chee attap chee ice cream you’ll have ever eaten. It will be totally worth it.
This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.